This soup is different from other beef vegetable soups I have made. I didn’t have a dry red wine so I used approximately 1/2 can of Oddside Coffee Blond Ale, a splash of white cooking wine and a splash of cooking sherry. I followed the suggestion of sautéing the mushrooms in butter and pretty much followed the recipe to a tee. I added a few handfuls of shredded cabbage and a can of Delallo butter beans (as it was what I had on hand). The flavor was complex, rich, deep and earthy. Hands down THE BEST soup I have ever made.
