• 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.