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Ingredients
  • 5 tbsp. olive oil
  • 3 large yellow onions, thinly sliced
  • 1 bulb fennel, halved and thinly sliced lengthwise, fronds reserved
  • 2 cloves garlic, minced
  • 8 cups mushroom or beef stock
  • 1 lb. mixed mushrooms, such as cremini, shiitake, or portobello, roughly chopped
  • 1⁄4 cup dry white wine
  • Kosher salt and freshly ground black pepper
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