This mushroom and onion soup gets its deep flavor from umami-rich porcini mushrooms and a note of sweetness from onion, creating a satisfying and hearty soup that’s perfect for a cold day.
Prep time: 5 min
Cook time: 165 min
Total time: 170 min
Ingredients
Makes 6 to 8 servings
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3 Tablespoons Butter
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2 Large Onions, julienned
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2 Ounces Organic European Porcini A Mushrooms, rinsed well
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3 Cups Sherry
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3 Cups Beef Broth
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3 Cups Chicken Broth
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Fresh Thyme, to taste
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1 Teaspoon Kosher Sea Salt Flakes
Directions
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Melt butter in stock pot, add onion and cook slowly until caramelized.
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Add mushrooms and cook for additional 10 minutes.
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Deglaze with sherry and allow to reduce by half.
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Add beef broth, chicken broth and bay leaf. Bring to boil, reduce heat to very slow simmer and cook for 2 hours.
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Cool soup overnight in refrigerator for best flavor.
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Reheat on stove under low heat, stirring often. Remove bay leaf and season to taste with fresh thyme, salt and ground black pepper.