Mushroom Soup with Caramelized Onions

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Mushroom Soup with Caramelized Onions

 

Recipe By :Fields of Greens - Annie Somerville

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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5 1/2 cups Mushroom Stock

1/2 ounce dried porcini mushrooms -- soaked in 1/2 cup warm water

for about 10 minutes

2 tablespoons extra-virgin olive oil

2 medium yellow onions -- thinly sliced, about 4 cups

salt and pepper

6 garlic cloves -- finely chopped

1 pound white mushrooms -- thickly sliced, about 5 cups

1/4 pound shiitake mushrooms -- stems removed, sliced 1/4 " thick

(save the stems for stock)

1/2 cup dry sherry

soy sauce

1 medium potato -- peeled and thinly sliced, about 1 cup

1 tablespoon chopped fresh herbs: parsley, thyme, and

marjoram

fresh lemon juice

 

Make the stock and keep it warm over low heat.

 

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. Set aside.

 

Heat 1 tablespoon olive oil in a soup pot and add the onions, 1/2 teaspoon salt,

and a few pinches of pepper. 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. 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.

 

While the onions are caramelizing, saute the shiitake and white mushrooms

together in 2 separate batches. Heat 1/2 tablespoon olive oil in the saute pan,

add half the white mushrooms, 1/4 teaspoon salt, and a few pinches pepper and

saute over high heat. As the mushrooms cook, they'll release their juices; then

the juices will evaporate and the mushrooms will begin to sear. At this point

they'll begin to stick to the pan, but don't stir them. Cook over high heat

until they're golden, then stir once and continue to sear for 1 to 2 minutes.

Add half the shiitake mushrooms, half the remaining garlic, 2 tablespoons of the

sherry, and a splash of soy sauce. Cook for about 1 minute, stirring as needed,

until the shiitake mushrooms are tender. The mushrooms will be very dark and

flavorful. Add a little stock if necessary to loosen them from the pan, then

transfer them to a bowl.

 

Sear the second batch of mushrooms in exactly the same way, being sure to save

all of the flavorful pan juices.

 

Add 1/4 cup of the remaining sherry and the pocini liquid to the onions to

deglaze the pan. 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. 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.

 

Stir in the fresh herbs just before serving, then season to taste with salt,

pepper, and a splash of lemon juice.

 

Yield:

" 8 cups "

 

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Per serving: 960 Calories (kcal); 29g Total Fat; (28% calories from fat); 18g

Protein; 145g Carbohydrate; 0mg Cholesterol; 45mg Sodium

Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 5 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0