Mike's Onion Mushroom Soup

• 8 cup Varied Mushrooms halved-baby portabella-white-brown-wild
• 1 Extra Large White Onion chopped
• 1 cup Quality Dry White Wine
• 1 tbsp Fresh Minced Garlic + 2 reserve cloves
• 1/2 cup Green Onions chopped
• 1 box Lipton Onion Soup use both packets in box
• 1 tsp Fresh Ground Black Pepper
• 2 tbsp Dehydrated Onions
• 1 dash Worcestershire Sauce
• 1 box 32 oz Beef Broth
• 2 tbsp Olive Oil
• 2 tbsp Butter
• 1 tsp Thyme
• 1/2 cup Fresh Parsley added last
• 1 large Bay Leaf
• 1 loaf Dense Bread your choice-toasted
• 4 tbsp Flour
• 2 tbsp Corn Starch + 1 tablespoon water

1. Add butter, olive oil, onions, garlic, thyme, both packages of Lipton Onion Soup Mix and 1/2 of your cup of white wine to a heated pot.
2. Cook about 3 minutes or until onions are just slightly translucent.
3. Be careful to not burn your garlic.
4. Cover and let sweat.
5. Add flour and other 1/2 cup wine and whisk into onion mixture at this point if you're choosing to thicken your soup with it.
6. Know you'll probably need a bit more oil if you do as well.
7. Wash your mushrooms and drain.
8. Half or quarter your mushrooms; depending upon how large they are.
9. You'll want your halves or quarters fairly large or plump.
10. Add your mushrooms and other 1/2 cup of white wine if you didn't already add it to your flour mixture to the pot and stir.
11. Steam covered for 3 minutes in onions mixture.
12. Stir regularly.
13. Add everything else except breads, corn starch or reserved garlic cloves to the pot and simmer for 30 minutes.
14. Toast your 1" thick slices of crustini bread.
15. You'll definitely want very dense or heavy bread with this soup.
16. While your bread is still warm, smear your fresh garlic cloves on your crusty bread and watch them melt!
17. That's it.
18. Nothing else.
19. Just thick slices of garlic bread meant to be dipped in your soup.
20. If choosing to thicken your soup with corn starch, mix 2 tablespoons starch to 1 tablespoon water.
21. Mix well.
22. Add 1/2 of it to your simmering pot and stir well.
23. Let simmer for 1 minute.
24. If you'd like your soup even thicker, mix corn starch and water mixture again and add it to your simmering pot.
25. Mix well again.
26. Throw in your fresh parsley about 45 seconds before service.
27. Pull Bay Leaf.
28. Serve soup piping hot with tons of warm garlic crustini bread or fresh croutons.
29. You don't want to run out of bread so make extra if need be.
30. Enjoy!

portabellawhitebrownwild, white wine, garlic , green onions, onion soup, ground black pepper, onions, worcestershire sauce, olive oil, butter, thyme, parsley added, bay leaf, bread, flour, starch

Taken from cookpad.com/us/recipes/358305-mikes-onion-mushroom-soup (may not work)