Ingredients
- 2 tbsp butter
- 1 medium onion, roughly diced
- 4-5 larger carrots, sliced
- 2 ribs celery, chopped
- 5 cloves garlic, minced (around 2 tablespoons jarlic)
- 2 bay leaves
- 1/2 tsp dry thyme (or 1-2 tsp fresh)
- 1/4 tsp white pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1-2 tsp ground black pepper
- 2+ tsp salt
- 1/2 c dry white wine (or 2-3 tbsp apple cider vinegar)
- 24oz mixed mushrooms
- 6-10 cups beef bone broth (or, 8 cups water and 3 tbsp beef better than bullion)
- 1 tbsp Worcestershire sauce
- 2 tbsp beef better than bullion
- Chopped fresh parsley at the end
Steps
- Saute onions, celery in butter over medium heat.
- When onion is translucent, add carrots and cook for 3-4 mins
- Add garlic and cook until fragrant
- Deglaze with the wine, scraping all bits off the bottom.
- Add bay leaves and other seasonings (?) and saute for 1-2 minutes, until most of the liquid has boiled off.
- Add chopped mushrooms and cook for around 5 minutes, until "all liquid is expressed from the mushrooms"
- Add worcestershire sauce + 6-10 cups broth
- Heat until boiling, then decrease heat to a simmer for 30 minutes.
- Taste and adjust seasoning, adding salt, better than boullion, vinegar, or worcestershire until "its just perfect"
- Serve with "shaved hard cheese" flaked on top.