Creamy Red Wine Mushroom Onion Soup

• 1 white, 1 red, 1 sweet onions, halved lengthwise, then thinly sliced lengthwise
• 1 tablespoon fresh thyme
• 1/2 stick (1/4 cup) butter
• 3 tablespoons whole wheat flour
• 3 garlic cloves, crushed
• 3/4 cup red wine
• 3 cups beef broth
• 1/2 cup water
• salt and pepper, to taste
• 4 large portabella mushrooms, (stemmed, dark gills removed, caps cut into 3/4-inch pieces)
• 3 tablespoons olive oil
• 3/4 cup whipping cream

1. Preheat oven to 400u0b0F. Line baking sheet with foil. Place mushrooms on prepared baking sheet. Mix oil with salt and pepper. Brush oil mixture on mushrooms. Cover with foil. Bake mushrooms 30 minutes.
2. While mushrooms bake, melt butter in heavy large pot over medium-high heat. Add onions and garlic and saute, stirring frequently, until onions are very soft and deep golden brown, about 20 minutes.
3. Uncover mushrooms and continue baking until mushrooms are tender but still moist, about 5 minutes longer.
4. Cool mushrooms slightly. Puree half of mushrooms with 1 can broth in blender until smooth. Set mushroom puree aside.
5. When onions are golden brown add flour and cook, stirring, 1 minute.
6. Stir in wine and cook, stirring, 2 minutes.
7. Add remaining broth, cream, thyme and water, bring to a simmer.
8. Stir in cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes.
9. Season soup to taste with salt and pepper. Serve with French bread or croutons, as you wish.

white, thyme, butter, whole wheat flour, garlic, red wine, beef broth, water, salt, portabella mushrooms, olive oil, whipping cream

Taken from www.epicurious.com/recipes/member/views/creamy-red-wine-mushroom-onion-soup-1255458 (may not work)