Recipe: Bean Bourguignonne (soup using red wine, carrot, potato and mushrooms)

BEAN BOURGUIGNONNE
"This hearty soup has a rich wine flavor. Serve with crusty bread and a salad to round out the meal."

2 tablespoons Durkee Minced Onion
1 large carrot, sliced
1 large potato, peeled and cubed
2 cups water
3 tablespoons tomato paste
1 teaspoon Durkee Thyme Leaf
1 Durkee Bay Leaves
1 1/2 cups dry red wine
2 cans (15 ounces each) pinto beans
1 teaspoon Durkee Garlic Powder
1 teaspoon Durkee Garlic Salt
8 ounces sliced mushrooms
1 tablespoon butter

Combine onion, carrot, potato, water, tomato paste, thyme and bay leaf in a large saucepan or small stockpot.

Bring to a boil and simmer briskly until potato and carrot are tender, about 20 minutes. (Extra water can be added if needed to keep vegetables covered).

Add red wine, pinto beans, garlic powder and garlic salt. Return mixture to a boil; lower heat and simmer uncovered another 10 minutes. Remove and discard bay leaves.

Meanwhile, saute mushrooms in butter in large skillet.

Combine the mushrooms with the bean mixture. Serve hot.

Makes 8 cups
Source: Durkee, ACH Food Companies, Inc.