Put That in Your Soup and Eat It

• 1 tablespoon olive oil
• 8 ounces chorizo sausage, crumbled casing removed
• 4 tablespoons butter
• 1 carrot, peeled and shredded
• 1 medium onion
• 1 shallot
• 2 garlic cloves
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 12 cup diced portabella mushroom
• 1 (16 ounce) can chickpeas (drained)
• 2 chipotle chiles in adobo, diced
• salt & pepper
• 14 cup flour
• 2 cups beef stock
• 3 cups turkey stock or 3 cups chicken stock
• 14 cup red wine, pour yourself a glass while you cook it too (if you won't drink it, don't use it)
• 14 sherry wine
• 2 cups half-and-half

1. In a large stock pot, heat the olive oil.
2. Add the chorizo and saute for 3-5 minutes, rendering fat.
3. Add the four tablespoons butter, melt.
4. Add carrot, onion, shallot, garlic, rosemary, thyme, portabella, chipotle pepper & chickpeas.
5. Sprinkle with pinch salt and pinch pepper.
6. Saute stirring for about 10 minutes - until veggies are tender.
7. Add flour and stir constantly until combined and bubbly.
8. Add pinch salt and pinch pepper.
9. Remove thyme and rosemary sprigs.
10. Add stocks, wine and sherry.
11. Bring to a simmer and simmer about 20 minutes.
12. Add half-and-half and simmer another 15 minutes, stirring occasionally.

olive oil, chorizo sausage, butter, carrot, onion, shallot, garlic, rosemary, thyme, portabella mushroom, chickpeas, chiles, salt, flour, beef stock, turkey stock, red wine, sherry wine

Taken from www.food.com/recipe/put-that-in-your-soup-and-eat-it-279509 (may not work)