soup club 2.0: creamy caramelized onion and mushroom


Winter Soup Club took a considerable hiatus over the holidays, and then I was in Colorado...now, back in town and settled into my regular routine, it was my turn once again!  No one in The Club had made onion soup or mushroom soup yet, so I decided to do a combination of the two.  I opted for chicken stock instead of beef, to give it a different base han a typical French onion soup.  And I used three types of mushrooms (crimini, baby bella, and white), though probably would have gone a little "wilder"  in variety with chanterelles, oysters, morels if I wasn't making such a huge batch of soup (those shrooms get expensive!)  ...Can't wait to start growing my own when my LoGrocal kit arrives!



Creamy Caramelized Onion & Mushroom Soup
makes about 12 servings

Ingredients:
4 large yellow onions
2 T butter
1 T extra virgin olive oil
1 cup dry white wine
3 quarts chicken stock
1 lb crimini mushrooms, sliced
1 lb baby bella mushrooms, sliced
2 lbs white mushrooms, finely chopped
4 cloves of garlic, minced
a small bunch of fresh thyme
5 T all-purpose flour (I used Bob's Red Mill gluten-free AP flour, though kudzu root powder could also be used as a thickening agent)
heavy cream or half-and-half to taste (this is optional....I used about 3/4 cup)
sea salt and cracked black pepper to taste

Instructions:

1. Thinly slice onions while butter and olive oil warms in a Dutch oven.  Once melted and warm, add onion.  Cook until golden brown and caramelized, stirring occasionally and seasoning with salt and pepper.

2. Pour white wine in to deglaze the bottom of the pot and cook for an additional 15 minutes.  Next, stir in flour and cook for another 4-5 minutes.  Add chicken stock, baby bellas, crimini mushrooms, and bunch of thyme.  Reduce heat to medium and allow it to begin simmering.  

3. Meanwhile, heat a little more olive oil in a saute pan and begin browning the white mushrooms in batches.  Add each batch to the simmering soup as you finish brown it.  

4.  Let entire pot of soup simmer 20-25 minutes until reduced slightly and thickened.  

5.  Once done, turn off heat and let the soup cool down slightly.  Remove the thyme stems and eason with salt and pepper to taste, then begin to add cream to your preference.  (This part is optional, but I tested a small sample of the soup with the cream and it was just so delicious!)



Our entire house smelled wonderful!  (Or at least I thought so-- Carson hated the extreme mushroom aroma!)  He was working on his own dish, which you see above-- marinated zucchini salad with lamb shoulder!  It actually paired quite well with a cup of the creamy mushroom soup!