Silky mushroom & caramelized onion soup
Mixed mushroom
75 minutes
Budget
Vegetarian
Ingredients
6 servings
450g
of chestnut mushrooms, sliced
2
red onions, quartered & sliced
1/2 cup
dry marsala wine
6 cups
vegetable broth
6 tbsp
butter
8-10
sprigs fresh thyme
3-4 cm
parmesan rind
1 cup
heavy cream, room temperature
1/2 cup
water (if needed)
Salt & pepper to taste
Recipe
Step 1.
In a large pot or Dutch oven over medium heat, melt 1 tbsp butter and add the mushrooms.
Cook 8-10 minutes or until browned.
Season with salt, then remove from pot and set aside.
Step 2.
Add 2 tbsp butter and the onions to the pot. Season with salt and pepper and cook for about 20 to 30 minutes, adding up to ½ cup of water (¼ cup at a time) if they’re looking dry.
Step 3.
Add the mushrooms back to the pot with the onions.
Stir in the marsala wine, broth, and bring the mixture to a boil.
Step 4.
Add thyme, parmesan rind, and cover the pot. Cook on low heat for 15-20 minutes.
Step 5.
Turn off heat and remove the parmesan and thyme. Use an immersion blender to blend the soup, pouring in the cream while blending.
Step 6.
Top the soup with desired toppings and serve with crusty bread.
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