Wine Merchant Soup

Heat beef broth in large kettle. Sauté onions, celery and carrots in butter and oil until just tender.

Transfer with slotted spoon to broth and simmer. Use same oil and butter to sauté mushrooms. When done, pour mushrooms and liquid into soup. Add wine and bring to a boil. Combine cornstarch and cold water, then add to soup. Heat until slightly thickened and serve.

Serves 6.