Caramelized Onion and Mushroom Soup

• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup dry white wine
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons tomato paste
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onions and cook until caramelized, about 20 minutes.
2. 2 Add mushrooms and garlic, sauté until mushrooms release their moisture and brown, about 10 minutes.
3. 3 Pour in broth, wine, thyme, and bay leaf. Bring to a simmer and cook for 20 minutes.
4. 4 Stir in tomato paste and cook for another 5 minutes.
5. 5 Stir in heavy cream and season with salt and pepper to taste.
6. 6 Remove bay leaf and ladle soup into bowls. Garnish with parsley.

Equipment

• Large pot
• Wooden spoon
• Immersion blender (optional)

Variations

• Add cooked diced potatoes for a heartier version.
• Stir in a splash of sherry for an extra layer of flavor.

Substitutions

• Substitute vegetable broth and skip the cream for a vegan version.
• Use thyme leaves if you prefer fresh herbs.

Pairings

• Pairs well with a crisp Chardonnay or a crusty baguette.

Nutrition

Tips

• For deeper flavor, use a mix of cremini and shiitake mushrooms.
• If you prefer a smoother texture, use an immersion blender to partially puree the soup.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with crusty bread or a side salad for a complete meal.
• Add a sprinkle of grated Parmesan cheese for extra richness.

FAQ