Transcript

2 brown onions
Bit of leek
1kg mushrooms
2 fresh bay leaves
Some sprigs of fresh thyme
1 cup dry red cooking wine
1 litre chicken stock
Small tub of sour cream
Salt and pepper
Good knob of butter

Method

Sweat finely diced onion and leek, thinly sliced mushrooms in some butter. The mushrooms will let loose a good amount of liquid and let this evaporate before adding the red wine. A couple of minutes later add the stock, thyme and bay leaves.

Bring to a simmer and cook out for about an hour.

Now, it’s your call, but you could blitz to a puree or just leave as is, correct seasoning and serve with a jolly great dollop of sour cream.

Enjoy with some warm crusty bread lathered with butter or oven tempered with olive oil.