Instructions: Put oil in a 6-quart stock pot. Add onion, celery, carrot and garlic. Saute until onion is soft. Add white wine, and while simmering to slightly reduce wine, scrape bottom of pan to loosen any fragments of food. Add all remaining ingredients except garnish and simmer 1 to 2 hours. Remove bay leaf. Top with creme fraiche or sour cream.

Makes 10 to 15 servings.

chef Joel Mathews.

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