Step 1

In a frying pan, fry the sliced mushrooms and onion in the butter over medium heat, for 20 minutes or until caramelized. Add the minced garlic, balsamic vinegar and the beef broth. Then cook over medium heat for another 20 minutes.

Step 2

Using a blender or food processor, puree the beef stock and mushroom mixture until smooth. Return to the pan then bring back to a boil. Add the heavy cream and salt and pepper.

Step 3

Note: If using salted beef broth you may not need to add any more salt.