Roasted Onion & Mushroom Soup |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This recipe is one I created by combining my Roasted French Onion Soup and elements of a mushroom soup found on 'Zaar; the mushrooms are made rich and succulent by roasting them with garlic while the onions are roasting. I make it using a combination of button, cremini, portabella, and shitake mushrooms - I love how the portabella mushrooms add depth and enhance the mushroom flavour. It can be served as is, or done up like french onion soup, with toasted crusty bread and melted old cheddar on top. If you're not a vegetarian, you could use beef broth instead of the dark vegetable stock. Ingredients:
2 -3 large spanish onions or 2 -3 large vidalia onions, sliced in half rings |
1 tablespoon olive oil |
4 garlic cloves, crushed |
1/2 teaspoon thyme |
1 lb mushroom, sliced (button, cremini, portabella, shitake) |
4 garlic cloves, crushed |
1 tablespoon olive oil |
1/2 cup white wine |
2 tablespoons butter |
1 onion, chopped fine |
2 stalks celery, chopped fine |
6 cups vegetable stock (i suggest dark stock, dark vegetable stock) |
2 tablespoons soy sauce |
fresh ground pepper, to taste |
Directions:
1. Preheat oven to 375.
2. Combine first four ingredients in a non-reactive baking dish (glass, corningware - not metal), and roast, stirring several times, for 45 minutes.
3. Meanwhile, combine next three ingredients in a covered baking dish, and roast for 30 minutes, stirring twice.
4. Deglaze onions with wine.
5. Melt butter in soup pot, add chopped onions and celery, and sweat until onions are translucent. Add roasted onions, mushrooms, stock, and soy sauce, and simmer 30 minutes, adding additional soy sauce if necessary.
6. Add fresh ground pepper to taste.
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