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Mushroom Soup With Caramelized Onions

Mushroom Soup With Caramelized Onions is a soups recipe made with Mushroom Stock, Yellow Onions Salt And Pepper, Garlic, Mushrooms, and Shiitake Mushrooms. Ready in about 30 min, it serves 5. Add it to your meal plan and shop the whole list in one go.

Zutaten

• 6 cup
• 2
• 6 clove
• 1 lb
• 1/4 lb
• 1/2 cup
• 1
• 1 tbsp
• 1 tbsp
• 1 tbsp

Zubereitung (Vorschau)

1. 1

   Make the stock and keep it warm over low heat.

2. 2

   Pour the porcini through a fine strainer and save the liquid to use later. (If the liquid is sandy, let the sand settle, then pour off the liquid.) Finely chop the porcini, discarding any pieces that are gritty or hard.

3. 3

   Set aside.

4. 4

   Heat a soup pot, preferrably nonstick, until quite hot. Add the onions, 1/2 teaspoon salt, a few pinches of pepper, and 1/4 cup stock.

5. 5

   Saute the onions over medium heat until they begin to soften and release their juices, about 5 minutes, then add the porcini and half the garlic.

6. 6

   Continue to cook over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize. (Add a little stock if needed.) After about 25 minutes, the onions should be a rich golden brown.

7. 7

   Sear the second batch of mushrooms in exactly the same way, being sure to save all the flavorful pan juices.

8. 8

   Add 1/4 cup of the remaining sherry and the porcini liquid to the onions to deglaze the pan.

9. 9

   Add the potatoes and 1 cup of stock, then cover the pot and cook over medium heat until the potatoes are soft, about 15 minutes.

10. 10

    Puree in a blender or food processor until smooth, then return to the pot. (This puree gives the soup its rich base.) Add the mushrooms and remaining stock and cook for 20 to 30 minutes.

11. 11

    Stir in the fresh herbs just before serving, then season to taste with salt, pepper, and a splash of lemon juice.

12. 12

    NOTES: (adapted from the original recipe by Curtis Jackson)

13. 13

    The mushroom essence comes from searing the mushrooms over high heat with garlic, sherry, and a touch of soy.