Ingredients

1 white onion, diced
4 stalks celery, diced
4 garlic cloves, minced
2 T olive oil
4 quarts heavy cream
½ bottle Knapp Merlot
8 c sliced mushrooms
Corn starch to thicken
2-3 ounces of beef base or a c of
   broth

Directions

1.Place the onion, celery and garlic in
   large pot with olive oil and sauté until
   translucent.
2. Add mushrooms and wine and cook
   until mushrooms become soft.
3. Add cream and beef broth. Heat
   thoroughly.
4. Mix corn starch with cold water and
   slowly add to soup until desired
   thickness.
5. Salt and pepper to taste.

Makes about 16 8-ounce servings.