Ingredients:
- 2 tbs. olive oil
- 2 tbs. butter
- 2 white onions, sliced
- 4 garlic cloves, minced
- 10 oz. chanterelles, cut into 1 in. pieces
- 4 cups beef stock
- 1 cup red wine
- 1 bunch thyme
- Fresh baguette
- Salt and pepper
Method:
Melt the butter and add garlic and onion in a soup pan set to medium. Cook to soft and golden about for 10 minutes. Add the chanterelles and cook for another 7–10 minutes depending upon thickness. Stir in the beef stock, wine, and thyme. Season to taste with salt and pepper. Dip your baguette into the soup and enjoy.
