Creamy Mushroom and Onion Delight Soup

Description

Indulge in the rich and comforting flavors of the “Creamy Mushroom and Onion Delight Soup,” a culinary masterpiece that pairs the earthy essence of mushrooms with the luxurious sweetness of caramelized onions. This soup is perfected with a decadent cheesy baguette topping, making it not just a dish but a gourmet experience. Ideal for chilly evenings, this recipe promises to be a creamy delight that warms the soul.

Ingredients

• 3 tablespoons unsalted butter
• 2 large yellow onions, thinly sliced
• 2 tablespoons olive oil
• 1 lb cremini or button mushrooms, sliced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1/4 cup all-purpose flour
• 4 cups beef or vegetable broth
• 1 cup heavy cream
• 1/2 cup dry white wine (optional)
• 1 bay leaf
• Salt and pepper to taste
• 1 1/2 cups shredded Gruyère or Swiss cheese
• 2 tablespoons chopped fresh parsley for garnish
• 6 slices of baguette or crusty bread
• 1/2 cup shredded Gruyère or Swiss cheese (for the bread topping)

Step-by-step Directions

1. Caramelize the Onions

In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and sauté them for about 20-25 minutes until they are deeply golden and caramelized, reducing the heat slightly if they begin to burn.

2. Cook the Mushrooms

In a separate skillet, heat the olive oil over medium heat. Add the mushrooms and sauté until browned and their moisture has been released, approximately 6-8 minutes. Combine the cooked mushrooms with the caramelized onions.

3. Add Garlic and Herbs

Mix in the minced garlic and thyme with the onions and mushrooms, cooking for another 1-2 minutes until the mixture is fragrant.

4. Make the Soup Base

Sprinkle flour over your sautéed ingredients, stirring them together to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually add the broth and optionally, the white wine, continuously stirring. Incorporate the bay leaf and simmer the mixture for 15-20 minutes, stirring occasionally.

5. Add Cream and Cheese

After removing the bay leaf, blend in the heavy cream and add 1 1/2 cups of shredded Gruyère cheese until the cheese is melted and the soup looks smooth. Season with salt and pepper according to your preference.

6. Prepare the Bread Topping

As the soup simmers, set your oven to broil. Arrange the baguette slices on a baking sheet and top each with a sprinkle of Gruyère cheese. Broil for 1-2 minutes until the cheese is bubbly and golden.

7. Serve

Ladle the hot soup into bowls, placing a cheesy baguette slice on top of each. Garnish with freshly chopped parsley to enhance the flavor and add a touch of color.

Servings & Preparation/Cooking Time

Serves: 6 people.

Preparation Time: 15 minutes.

Cooking Time: Approximately 50 minutes.

Tips for Storage & Reheating

• Store leftovers in an airtight container and refrigerate for up to 3-4 days.
• Reheat on the stove over medium heat until thoroughly warmed. Add a little broth if the soup has thickened too much upon chilling.
• Do not freeze the soup after adding cream as it may separate and affect the texture.

Conclusion

The “Creamy Mushroom and Onion Delight Soup” offers a symphony of flavors that make it more than just a meal; it’s a comforting embrace in a bowl. With its rich layers of umami from the mushrooms, coupled with the sweet textures of caramelized onions and the luxurious touch of melted Gruyère, this soup is sure to be a delightful addition to any dinner table.

Creamy Mushroom and Onion Delight Soup

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• Author: Dulcia
• Total Time: 9 minute
• Yield: Serves: 6 people.

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Description

Indulge in the rich and comforting flavors of the “Creamy Mushroom and Onion Delight Soup,” a culinary masterpiece that pairs the earthy essence of mushrooms with the luxurious sweetness of caramelized onions. This soup is perfected with a decadent cheesy baguette topping, making it not just a dish but a gourmet experience. Ideal for chilly evenings, this recipe promises to be a creamy delight that warms the soul.

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Ingredients

Scale 1x2x3x

• 3 tablespoons unsalted butter
• 2 large yellow onions, thinly sliced
• 2 tablespoons olive oil
• 1 lb cremini or button mushrooms, sliced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1/4 cup all-purpose flour
• 4 cups beef or vegetable broth
• 1 cup heavy cream
• 1/2 cup dry white wine (optional)
• 1 bay leaf
• Salt and pepper to taste
• 1 1/2 cups shredded Gruyère or Swiss cheese
• 2 tablespoons chopped fresh parsley for garnish
• 6 slices of baguette or crusty bread
• 1/2 cup shredded Gruyère or Swiss cheese (for the bread topping)

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Instructions

1. Caramelize the Onions In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and sauté them for about 20-25 minutes until they are deeply golden and caramelized, reducing the heat slightly if they begin to burn.
2. Cook the Mushrooms In a separate skillet, heat the olive oil over medium heat. Add the mushrooms and sauté until browned and their moisture has been released, approximately 6-8 minutes. Combine the cooked mushrooms with the caramelized onions.
3. Add Garlic and Herbs Mix in the minced garlic and thyme with the onions and mushrooms, cooking for another 1-2 minutes until the mixture is fragrant.
4. Make the Soup Base Sprinkle flour over your sautéed ingredients, stirring them together to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually add the broth and optionally, the white wine, continuously stirring. Incorporate the bay leaf and simmer the mixture for 15-20 minutes, stirring occasionally.
5. Add Cream and Cheese After removing the bay leaf, blend in the heavy cream and add 1 1/2 cups of shredded Gruyère cheese until the cheese is melted and the soup looks smooth. Season with salt and pepper according to your preference.
6. Prepare the Bread Topping As the soup simmers, set your oven to broil. Arrange the baguette slices on a baking sheet and top each with a sprinkle of Gruyère cheese. Broil for 1-2 minutes until the cheese is bubbly and golden.
7. Serve Ladle the hot soup into bowls, placing a cheesy baguette slice on top of each. Garnish with freshly chopped parsley to enhance the flavor and add a touch of color.

• Prep Time: 15 minutes
• Cook Time: Approximately 50 minutes