Onion & Mushroom Soup
I made this delicious soup this past Friday evening when it was so cold outside. It's quick and simple and tastes divine. Of course if you aren't a fan of mushrooms you could leave them out and just add more onions. It's so yummy....hope you make it soon!
Serves 6
2 Tablespoons butter
Olive oil
1 Yellow onion, halved & sliced thinly
1 red onion, halved & sliced thinly
1 leek, sliced thinly
5 Portobello mushrooms, stemmed, caps halved and cut crosswise into 1/4-inch-thick strips
4 oz. (half of a container) of white button mushrooms, stemmed, sliced 1/4-inch-thick strips
4 fresh thyme sprigs, chopped finely (could use dried thyme if needed, about 1/4 teaspoon)
2 Tablespoons Sherry wine
3/4 cup of dry white wine
4 cups chicken broth, reduced sodium
4 cups beef broth, reduced sodium
salt & pepper
6 slices of Monterey Jack Cheese or Swiss Cheese
1. In large dutch oven or pot, melt 1 Tablespoon butter and 1 Tablespoon olive oil in pot over medium-high heat; Add all onions, leeks, pinch of salt and saute until soft and browning (about 15-20 minutes) over medium heat.
2. Remove onions and add 1 Tablespoon butter and a little olive oil to pot; Add the mushrooms & thyme to pot and cook for about 8-10 minutes until soft. Add pinch of salt and a little cracked pepper.
3. Turn up the heat and add the sherry wine and dry white wine to mushrooms and continue to cook until some of the moisture is absorbed.
4. Add the chicken broth and beef broth, some salt (maybe 1/2 teaspoon to taste) and 1/4 teaspoon to taste of cracked black pepper.
5. Add a slice of cheese or shredded cheese to the top of the hot soup. Can even place it in the broiler for a few minutes to melt the cheese. Of course you could always serve it with some crusty bread but I'm staying away from carbs right now. Enjoy!
2 Tablespoons butter
Olive oil
1 Yellow onion, halved & sliced thinly
1 red onion, halved & sliced thinly
1 leek, sliced thinly
5 Portobello mushrooms, stemmed, caps halved and cut crosswise into 1/4-inch-thick strips
4 oz. (half of a container) of white button mushrooms, stemmed, sliced 1/4-inch-thick strips
4 fresh thyme sprigs, chopped finely (could use dried thyme if needed, about 1/4 teaspoon)
2 Tablespoons Sherry wine
3/4 cup of dry white wine
4 cups chicken broth, reduced sodium
4 cups beef broth, reduced sodium
salt & pepper
6 slices of Monterey Jack Cheese or Swiss Cheese
1. In large dutch oven or pot, melt 1 Tablespoon butter and 1 Tablespoon olive oil in pot over medium-high heat; Add all onions, leeks, pinch of salt and saute until soft and browning (about 15-20 minutes) over medium heat.
2. Remove onions and add 1 Tablespoon butter and a little olive oil to pot; Add the mushrooms & thyme to pot and cook for about 8-10 minutes until soft. Add pinch of salt and a little cracked pepper.
3. Turn up the heat and add the sherry wine and dry white wine to mushrooms and continue to cook until some of the moisture is absorbed.
4. Add the chicken broth and beef broth, some salt (maybe 1/2 teaspoon to taste) and 1/4 teaspoon to taste of cracked black pepper.
5. Add a slice of cheese or shredded cheese to the top of the hot soup. Can even place it in the broiler for a few minutes to melt the cheese. Of course you could always serve it with some crusty bread but I'm staying away from carbs right now. Enjoy!
Comments
Post a Comment