Portobello Mushroom Soup

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Ingredients for 4 servings

2 Tbsp extra virgin olive oil
1 lb baby portobello mushrooms, sliced
1 small fennel bulb, thinly sliced
2 cups thinly sliced onions
3 garlic cloves finely minced
4 cups (1 liter) beef stock, a good quality canned one can be used
¼ cup dry white wine
salt and freshly ground pepper
1 Tbsp balsamic vinegar, optional

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