Cream of Mushroom Soup

2 cups red wine
2 cups white wine
1 lb. fresh mushrooms, sliced
2 cups milk
1/2 cup heavy cream
1 tsp. white pepper
2 cubes chicken bouillon or 1 Tablespoon paste
2 cubes beef bouillon

Roux Ingredients
2 Tbsp. butter
2 Tbsp. flour

Bring red and white wine to a rolling boil in a large pot. Add mushrooms, return to a boil, and poach for 3 minutes. In another pot melt the butter, add flour and stir with a whip constantly over high heat for 2 minutes (this is the roux, the secret to the soup's thickening). Remove from heat. Add the milk to the butter and flour, and keep stirring constantly for another 4 or 5 minutes. Return to heat and cook over low flame, stirring, for 5 minutes until smooth and thickened. Add this hot milk mixture to the hot wine and mushroom mixture and continue stirring over medium heat. Add the bouillon cubes, white pepper, and heavy cream and stir until blended and very hot. Don't boil the soup or it will separate. Serve hot with a little paprika sprinkled on top for color.

Fine Dining in a Casual Atmosphere.
450 West Van Buren (Highway 62 West),
Eureka Springs, Arkansas 72632
479-253-5282

International wine list,
15 by the glass available.