This is a recipe that I got from my sister Sunayana Pai. She used to make this for me when I washed doing my masters in NJIT. It used to be a long train journey home and it was usually past midnight by the time I was back home. So all winter long I used to get different soups in a Thermos flask with maybe a side of Grilled Cheese or Veggies and String Cheese or a Yogurt. This is one of my favorites. The nutmeg gives it such a rich flavor so best not to skip it and always use freshly grated nutmeg.

Ingredients:

• Mushroom -400g Sliced
• Red Onion – 1 Medium Chopped
• Sweet Corn Kernels – 1/2 Can drained
• Red Wine – 1/4 cup
• Butter – 3+1 Tbsp Divided
• Flour – 3 Tbsp
• Half &Half – 1 cup
• Milk – 1/4 cup
• Chicken Stock – 1 1/2 cup
• Salt to Taste
• Pepper to Taste
• Nutmeg – A pinch

Method:

• Melt 1 Tbsp of Butter and sauté the chopped onions till translucent, add the mushrooms and cook till they are soft.
• Add the red wine and reduce till very little liquid remains. Keep aside.
• In the same pan melt 3 Tbsp butter. Add the flour and stir to avoid burning. When golden add the milk and half & half stirring all the while to avoid lumps. Use a silicone whisk for best results.
• Simmer the roux till thick and add the chicken stock. Simmer on low stirring continuously.
• Add most of the liquid and half of the mushroom and onion mixture. Bring to a boil and blend with an immersion blender. You can also blend in a food processor but you have to wait for the soup to cool.
• Add the corn and rest of the mushrooms and onions. Bring to boil.
• Season well with salt and pepper. Grate a little nutmeg. Serve hot with crusty bread.

Notes:

• Use the wine you enjoy drinking. I don’t enjoy red wine so I use my sister’s favorite Yellow Tail Cabernet Sauvignon since I like how it tastes in cooking.
• You can skip the chicken stock and use vegetable stock or water if you are vegetarian.
• The corn is optional. I like adding corn in everything so it’s in this recipe as well.
• I use Baby Bella mushrooms since they have such a rich flavor and texture but feel free to use white mushrooms as well.
• Red onions are more flavorful but can be substituted with yellow or white onions.