• 1 stick Butter.
• 2 pounds button mushrooms, rinsed and sliced.
• 3 onions, peeled and chopped.
• a sprinkle or two sea salt and freshly ground pepper.
• 1/2 bottle hearty red wine.
• 4 cups chicken broth.
• 1 cup heavy cream (35%)
• 1 tablespoon chopped fresh thyme
• 2 tablespoons cornstarch
• 1/4 cup water

Place a large stockpot over medium-high heat. Add the butter, mushrooms and onions. Season with salt and pepper. Sauté until lightly browned. The mushrooms will initially release a lot of moisture, preventing them from browning. Eventually that moisture will evaporate, allowing the pot’s heat to rise to browning temperature.

Pour in the red wine and bring it to a simmer. Continue cookingthe moisture in the wine will evaporate, concentrating its flavouruntil the wine has reduced by about two-thirds.

Add the chicken broth, heavy cream and fresh thyme. Stir well and bring the soup to a simmer.

Meanwhile, dissolve the cornstarch in the water. Add this mixture slowly to the simmering soup, stirring until it returns to the simmer and thickens slightly. If you prefer your soup a bit thicker, feel free to add more cornstarch. Taste and add more salt and pepper, if desired. Serve immediately.

• 2 slices bacon, diced
• 1 shallot, minced
• 1.5 tbsp. balsamic vinegar
• 1 tbsp. lemon juice
• 1/4 tsp. dijon mustard
• 3 tbsp. extra virgin olive oil
• salt and pepper

Cook bacon until crisp and golden. Remove bacon. Add shallot. Add 1 tbsp. of vinegar and scrape bottom of pot to dissolve brown bits. Off the heat, stir in remaining vinegar, lemon juice, mustard. Gradually whisk in olive oil. Season with salt and pepper.

• 5 tbsp. unsalted butter
• 1/2 cup all-purpose flour
• 4 cups warm whole milk
• 1/2 tsp. salt

Melt butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent any lumps from forming. Simmer over medium heat, whisking constantly, until the sauce is thick, smooth, and creamy – about 10 minutes (do not allow to boil). Remove from heat and stir in salt and pepper, pinch of nutmeg.

• 1/2 cup EVOO
• 2 onions, finely copped
• 2 garlic cloves, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 cans (32 oz) crushed tomatoes
• 2 dried bay leaves

Heat oil over medium-high flame. Add onions and garlic and saute until the onions are translucent, about 10 minutes. Add celery, carrots, 1/2 tsp. each salt and pepper. Saute until all vegetables are soft, about 10 minutes. Add tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard bay leaves. Season the sauce with more salt and pepper to taste.