4 8Tbutter (divided) 0.75csweet onion, finely chopped 8ozwhite button mushrooms, stemmed & finely chopped 8ozwhite button mushrooms, stemmed & sliced 8ozmixed gourmet mushrooms (shitake, oyster & portabella), sliced 2tsweet basil 1ttarragon 2Tred wine 2Tall purpose flour 4cbeef broth Melt 6 tablespoons of butter in large pot over medium-high heat. Add chopped onions and sauté until golden (about 5 minutes). Add chopped mushrooms and sauté over medium heat until mushrooms begin to brown (about 8 minutes). Add 2 tablespoons of butter, melt, then add the remaining mushrooms. Sauté lightly over medium heat (about 5 minutes), then add basil, tarragon and wine. Bring to a light boil over medium-high heat and mix in flour until smooth. Slowly stir in broth, then bring soup to boil. Reduce heat and simmer (uncovered) for at least 10 minutes. Season to taste at serving with salt and pepper (if desired).