Mushroom Soup

Ingredients

• 1 ½ lb. mushrooms (I used crimini)
• 2-3 cloves of garlic (that’s two to three, not two minus three)
• 1 yellow onion
• ¼ lb. butter
• 6 tbsp. butter, because butter
• 6 tbsp. flour, because gluten good
• Black pepper, to taste (a lot)
• Salt if you really want it (not much)
• 2 tbsp. parsley
• Nutmeg (I think I used ½ tsp. to 1 tsp. ish)
• 30 oz. give or take vegetable broth
• 1 cup half and half
• 1 cup red wine
• 6-8 green onions

Directions

Slice mushrooms and chop garlic. Sautée these in the ¼ lb. of butter in a stock pot with a bunch of black peeper, and parsley. Once they start looking pretty add your chopped onion. Remove from heat when onions are translucent before they brown. Purée most of this mix and let it hang out with the nutmeg while you grab a sauce pan. Put your remaining butter and flour in the pan over low heat. Whisk this roux frequently so it doesn’t get gross and wait until it doesn’t taste like flour. Mix some of your broth with the roux and then put everything but the green onions in your stock pot: the puree, the unpureed stuff, the roux and liquids. Turn the heat up until you start getting some bubbles. Then get a few more bubbles, turn the heat down, and add your green onions. Tweak with some salt and pepper and eat. You earned it.

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