Recipe Serves 6

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Ingredients:

70g unsalted butter

3 cloves garlic, minced

600g pounds cremini mushrooms, thinly sliced

1 onion, diced  

250ml red wine

750ml chicken broth

250ml heavy cream

1/2tsp dried thyme

2tbsp cornstarch

Salt and pepper to taste

Method:
1 Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes.
2 Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Stir in chicken broth, heavy cream and thyme. 
3 In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thin, add more cornstarch as needed until desired consistency is reached.