3	each	yellow onions, chopped
4	each	leeks, washed and chopped
1	cup	butter
8	cloves	garlic, minced
4	each	tomatoes, chopped
2	tbsp.	dried thyme
2	tbsp.	dried rosemary
4	each	bay leaf
1	cup	flour
1	qt.	red wine
1	cup	tomato paste
3	lbs.	medium mushrooms
1	gal.	chicken stock
1	qt.	heavy cream
2	tbsp.	ground black pepper
		salt, to taste

Saute the onion and leek in the butter for 5 minutes. Add the garlic, tomatoes, and herbs and simmer for another 5 minutes. Stir in the flour and cook for 10 minutes, keeping the heat low to prevent the roux from scorching. Stir in the wine and tomato paste and bring to a boil. Lower the heat and add the mushrooms and stock. Simmer the soup for 15 minutes, then add the cream and simmer another 15 minutes. Remove 1 quart of the soup and process in the blender until smooth. Stir this puree back into the soup and season to taste with salt and pepper. Serve this soup with salad croutons rubbed with garlic.

Yield: 42 (6 oz.) servings