Mushroom and Merlot soup

There's a nip in the air — it must be the start of the soup season. Nutritious, comforting and easy to consume there are hundreds of soups, like this tasty mushroom and merlot soup.

Ingredients

100 g	Butter
1	Onion, diced
2 cloves	Garlic, large, crushed
500 g	Portobello mushrooms, sliced (Main)
¼ tsp	Chopped rosemary
¼ tsp	Chopped thyme
1	Salt and freshly ground black pepper, to taste
1 cup	Merlot, use good quality Merlot
4 cups	Chicken stock, or vegetable stock
7 Tbsp	Flour
2 cups	Milk

Directions

1. Melt half the butter in a large, heavy saucepan. Add the onion, garlic, mushrooms, herbs and seasonings. Add flaky sea salt and freshly ground pepper to taste. Cook on low heat for about 20 minutes.
2. Add the wine and simmer for 15 minutes, until the liquid is reduced by half. Add the stock. Simmer for 15 minutes, until reduced by one-third.
3. Meanwhile, make a roux by melting the remaining butter in a small saucepan. Stir in the flour until well incorporated, but not brown. Gradually whisk in the milk. Simmer, stirring constantly, for about 5 minutes until thickened.
4. Remove a few slices of mushroom from the soup mixture. Place aside for garnishing.
5. Using a hand-held blender, purée the soup mixture, until smooth. Whisk in the roux. Simmer, stirring occasionally, for about 5 minutes.
6. Garnish the top of each serving with the reserved sliced mushrooms.
7. The top can also be dotted with equal amounts of olive oil and balsamic vinegar. This complements the richness of the soup.