Nancy reagan's onion wine soup

Yield: 6 servings

Measure Ingredient
4 tablespoons Butter
5 larges Onions, chopped
5 cups Beef broth
1 Celery stalk,chopped
1 large Potato, peeled and chopped
1 cup Dry white wine
1 tablespoon Vinegar
2 teaspoons Sugar
1 cup Light cream
1 teaspoon Minced parsley
Pepper

Melt butter in large saucepan. Add chopped onions and gently saute (about 10 minutes). Add beef broth, celery and potato. Bring to a boil. Cover and simmer for 30 minutes. Puree mixture in a blender.

Return to saucepan and add wine, vinegar and sugar. Bring to a boil and simmer 5 minutes. Stir in cream, parsley and pepper to taste.

Heat, being sure NOT to boil, as the cream will curdle.

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