Savory Mushroom Soup

Savory Mushroom Soup
serves two or three

1 box of baby portabella mushrooms (you may use any kind, but I prefer these)
1 32 oz. box of broth (veggie, beef or chicken)
2 meduim onions
2 cloves garlic
a few sprigs of fresh thyme (dried, if you must)
1/4 c olive oil
salt
pepper
8 oz of red wine (plonk is fine, but nice wine is better!)

Sautee the onions and garlic in the olive oil. When those are wilted add the mushrooms and continue cooking until those have rendered down, are soft and the liquid has emerged. Add the remaining ingredients, cover and simmer for one hour. You may add more fluid if you feel so inclined.