Mushroom Soup

Mushroom Soup

-2 tablespoons butter
-2 cups onion diced
-5 cloves of garlic
-2 cups Crimini mushrooms
-1 portabello mushroom chopped
-1 tablespoon herb de Provence
-1 cup red wine (I used a merlot)
-900 ml of broth (beef, veggie or chicken)
-salt and pepper to taste
-green onions to garnish and peppercorn goat cheese

-in a large pot melt butter and cook onions until transparent on medium low heat.  Once they are soft add the garlic and sautée for a few minutes,  Then add the sliced mushrooms and cook for 10 minutes.  Add the red wine and herb de Provence and allow to simmer for about 10 minutes, then add the broth. I allowed it to simmer for a few hours on low heat and then I puréed the soup.  I garnished it with peppercorn goat cheese and green onions.