Caramelized Mushroom & Onion Soup
Makes about 8 servings
Ingredients:
8 T butter
2 medium onions, chopped
24 oz mushrooms, sliced (plus a few oz for topping)
6 large cloves garlic, minced
salt, to taste (I use 1 t)
pepper, to taste (I use 8 grinds)
6 C chicken stock
4 t dried thyme
1/2 C cream
1/2 C sherry
1/2 t garlic powder
Toppings: diced fresh mushrooms, dried or fresh thyme, drizzle of truffle oil
Directions:
1.Over medium heat, melt butter. Add onion and cook 5 min, stirring occasionally.
2. Add Mushrooms, minced garlic cloves, salt, and pepper. Continue cooking, stirring occasionally until onions and mushrooms have caramelized (about 30 min). If drippings are browning too quickly, add 1/2 T water to deglaze the pan (browning is good- burning is not).
3. Stir in chicken stock. Simmer 10 min.
4. Let cool slightly. Working in small batches, Carefully puree in blender according to manufacture's instructions until smoother texture is reached. Add back to pot.
5. Add thyme, cream, sherry, garlic powder. Simmer 10 more minutes.
to serve:
Top soup with chopped mushrooms, a sprinkle of dried thyme or fresh thyme sprig, and then drizzle with truffle oil.
Notes:
* I prefer baby bellas for this recipe
* This recipe is enough for our family of four for two nights, if you are using it for two nights, chop mushrooms for topping fresh each night.
* I serve this with Brie Toasts with Arugula and Truffle Oil Vinaigrette. It's a simple, delicious side that can be made while the soup is cooking. (click here for the recipe)
Ingredients:
8 T butter
2 medium onions, chopped
24 oz mushrooms, sliced (plus a few oz for topping)
6 large cloves garlic, minced
salt, to taste (I use 1 t)
pepper, to taste (I use 8 grinds)
6 C chicken stock
4 t dried thyme
1/2 C cream
1/2 C sherry
1/2 t garlic powder
Toppings: diced fresh mushrooms, dried or fresh thyme, drizzle of truffle oil
Directions:
1.Over medium heat, melt butter. Add onion and cook 5 min, stirring occasionally.
2. Add Mushrooms, minced garlic cloves, salt, and pepper. Continue cooking, stirring occasionally until onions and mushrooms have caramelized (about 30 min). If drippings are browning too quickly, add 1/2 T water to deglaze the pan (browning is good- burning is not).
3. Stir in chicken stock. Simmer 10 min.
4. Let cool slightly. Working in small batches, Carefully puree in blender according to manufacture's instructions until smoother texture is reached. Add back to pot.
5. Add thyme, cream, sherry, garlic powder. Simmer 10 more minutes.
to serve:
Top soup with chopped mushrooms, a sprinkle of dried thyme or fresh thyme sprig, and then drizzle with truffle oil.
Notes:
* I prefer baby bellas for this recipe
* This recipe is enough for our family of four for two nights, if you are using it for two nights, chop mushrooms for topping fresh each night.
* I serve this with Brie Toasts with Arugula and Truffle Oil Vinaigrette. It's a simple, delicious side that can be made while the soup is cooking. (click here for the recipe)
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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