Remove and discard the bouquet garni.
The soup should be very smooth. Adjust salt, add freshly ground pepper, and heat through. In a wide skillet, warm 2 tablespoons olive oil over medium high heat.
Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes.
Remove from pan and set aside. Add 1 more tablespoon oil and turn heat to high.
Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Add thyme, sage, red pepper and tomato paste.
- slow cooker corned beef panacalty
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Add tomatoes, stir well, and cook for 1 minute.
Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more.
Stir in reserved onions. Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes.
Sauce should have gravy-like consistency; thin with more broth if necessary. May be prepared to this point several hours ahead and reheated.
Just before serving, put butter and 1 tablespoon olive in easy gluten free roast beef skillet over medium easy gluten free roast beef heat.
Add garlic and parsley, stir to coat and cook 1 minute more.
Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
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Add the turnips, potatoes, water or stock, salt to taste, and the bouquet garni.
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Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.