French Onion and Wild Mushroom Soup
Posted by peppertree on October 27, 2009
This soup was….hmmm. I am kind of on the fence with this one. The broth was VERY salty (although not too salty to eat, ’cause I had two bowls full!). But it was a little strong. And then Toby said that some of the mushrooms had a weird texture, almost like “cartilage”. Eww! I do like the whole IDEA of this soup, though, so I think if I made it again I would either add more water or less stock, and then maybe JUST do the onions, or possibly use maybe button mushrooms. With this we enjoyed a salad. Yeah, I think I will give it another chance.
rating: 7.3
French Onion and Wild Mushroom Soup
(from the magazine “Every Day with Rachael Ray”
* 4 tablespoons butter
* 2 tablespoons extra-virgin olive oil (EVOO)
* 3 large onions, thinly sliced
* 1 bay leaf
* 1 1/2 teaspoons ground thyme
* Salt and pepper
* One 32-ounce container (4 cups) chicken or beef broth (I used vegetarian Chicken stock)
* One 1-ounce package mixed dried wild mushrooms
* 1/4 to 1/3 cup dry sherry (eyeball it)
* 4 thick slices crusty bread
* 1 large clove garlic, halved
* 1/2 pound gruyère cheese, shredded
1. In a heavy soup pot, melt the butter with the EVOO, 2 turns of the pan, over medium-high heat. Stir in the onions, bay leaf and thyme; season with salt and pepper. Cook until the onions are softened and browned, 25 minutes.
2.Meanwhile, in a large saucepan, bring the chicken broth, mushrooms and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, remove the mushrooms and slice.
3.Preheat the broiler. Pour the sherry into the onions and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and hot broth.
4.Toast the bread under the broiler, rub with the garlic and top with the cheese. Broil until melted. Ladle the soup into bowls and serve with the toasts.
