Soupe du Vigneron

Name: Soupe du Vigneron
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Serves 6
Cuisine: France
Ingredients: 750 ml chicken or vegetable stock; 4 tbsp olive oil; sea salt; 500 ml red or white wine; herbs: 2 bay leaves, 3 sprigs of thyme; freshly ground black pepper; 250 g wild or chestnut mushrooms; 700 g onions; 3 cloves of garlic, crushed, peeled and chopped; 6 slices stale bread, cut into cubes; 50 g butter

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 35

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

This lovely autumn recipe is typical of the south-west, and combines the season’s first wild mushrooms with the region’s favourite speciality – wine. Use white wine for a lighter, sweeter taste, and red for a richer, darker flavour.

Ingredients

700 g onions
50 g butter
4 tbsp

Europe
France
Soup
Autumn
Mediterranean

Method

Slice the onions as finely as possible. Heat the butter and olive oil in a large pan, add the onions and cook gently until soft and golden, stirring frequently. Add the mushrooms and garlic and cook for a further 10 minutes. Add the stock, wine and herbs, then season to taste with salt and black pepper, bring to the boil and simmer for 45 minutes. This dish is traditionally served with stale br