Thought I'd try this with a mushroom broth base in lieu of beef stock because I heard it was a good substitute for veggie inclined people. I actually like it better. I used dry sherry because that's what was open. It's often made with white wine and even cognac. For eight cups:
- 5 medium onions, sliced (I used a mix of yellow and white)
- 2 T butter
- 2 T olive oil
- 2 T flour
- A little fresh thyme
- 1/3 cup sherry
- 32 oz mushroom broth
- sliced, toasted bread (I used a baguette I had in the freezer)
- shredded cheese (most often gruyere, but I used cheddar b/c that's what I had)
Heat butter and olive oil in a pan and add onion. Saute on low until translucent. Add a little sugar to help caramelize and let them cook on low for ~ 35 minutes. When they are a nice deep brown, add flour to help thicken. Add the sherry and stir until thick. Add fresh thyme. Slowly add mushroom broth and turn to medium heat until hot. Let simmer on low for roughly 20 minutes to let flavors combine. Toast up some baguette slices (or whatever you have) and throw that on top with the shredded cheese and bake at 425 until top is golden brown.
that looks awesome! do you have a favorite mushroom broth you use or a method of making it from scratch?
ReplyDeleteThanks, Bracket :) For this soup I used Pacific Natural Food's broth. It worked well but you'll notice I didn't add any salt to the recipe, b/c I find boxed broths are usually salty enough. I've made a veggie broth but never a strictly mushroom base before. Let me know if you have any tricks.
ReplyDeleteThis looks delicious! I love the idea of using a mushroom broth instead of beef stock. I will definitely try this one out.
ReplyDeleteThis looks delicious, but can I just say, I love those little square containers they are in! Like, Love, love. Like, if I wasn't already getting married, I would marry them.
ReplyDeleteProblem solved: you can put those suckahs on the registry.
ReplyDelete