Cabernet Sauvignon Onion Mushroom Soup
                        . . . from an old family recipe

2 Tbs. Olive oil
4 Cups red onions, chopped
8 Cups beef stock, (recommend Minors reconstituted in
8 cups water)
30 Cups (or 3 pnds) White or
Crimini Mushrooms, Sliced
2.5 Cups (or 20 oz can) Diced Tomatoes in light Puree
1 Cup Sundried Tomato Pesto with Garlic (or without and use 2 garlic cloves sautéed with onions)

1 - 750 ml. bottle Wood Family Vineyards Cabernet Sauvignon
2 cups Madeira wine
1/4 Cup Balsamic Vinegar
1 tsp Dry Savory
1 tsp Thyme
Salt and Pepper to taste

Preparation:
In a stock pot on medium high heat add olive oil and onion sauté until onion is tender (about 5 minutes) (Add minced garlic and sauté for an additional minute if not in Pesto)

Add the water and stir the Minors, and stir until the glace is dissolved. Add the remaining ingredients except salt and pepper and simmer for 1 hour.
Adjust salt and pepper. Serves 10.
Enjoy

Great when paired with 2003 Wood Family Vineyards Cabernet Sauvignon Quail Creek Vineyard
“Para Mas Amigas”