3/4 cup sliced mushrooms 1/4 cup minced green bell pepper 1/4 cup minced onion 1 clove garlic, crushed 3/4 cup butter 3/4 cup flour 4 cups hot beef stock 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon dried tarragon 1/4 teaspoon cayenne pepper 1 tablespoon dried parsley flakes 2 bay leaves 2 cups whipping cream 1/3 cup Beaujolais wine 1 cup cooked barley
Saute mushrooms, green peppers, onion and garlic in butter about 5 minutes. Add flour, stir and cook 2 to 3 minutes. Add hot stock, then seasonings. Heat whipping cream and add to soup. Continue cooking while adding wine. Stir in barley.
Note: Serve with fresh sourdough bread.
Nutritional data has not been calculated yet.
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