FRENCH ONION MUSHROOM SOUP RECIPES

FRENCH ONION AND WILD MUSHROOM SOUP RECIPE | RACHAEL RAY ...

French Onion and Wild Mushroom Soup recipe | Rachael Ray ... image

Provided by Rachael Ray Every Day

Total Time 5 minutes

Prep Time 5 minutes

Number Of Ingredients 12

Ingredients

4 tablespoons butter
2 tablespoons extra-virgin olive oil (EVOO)
3 large onions, thinly sliced
1 bay leaf
1?½ teaspoons ground thyme
Salt and pepper
1 32 ounce container (4 cups) chicken or beef broth
1 1 ounce package mixed dried wild mushrooms
1/4- 1/3 cup dry sherry (eyeball it)
4 thick slices crusty bread
1 large clove garlic, halved
½ pound gruyere cheese, shredded

Steps:

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.
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.
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.
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.

FRENCH ONION AND WILD MUSHROOM SOUP RECIPE - FOOD.COM

French Onion and Wild Mushroom Soup Recipe - Food.com image

Make and share this French Onion and Wild Mushroom Soup recipe from Food.com.

Total Time 52 minutes

Prep Time 10 minutes

Cook Time 42 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons butter
2 tablespoons extra virgin olive oil
3 large onions, thinly sliced
1 bay leaf
1 1/2 teaspoons ground thyme
salt and pepper
1 (32 ounce) chicken broth or 1 (32 ounce) beef broth
1 (1 ounce) dried wild mushrooms, mixed
2 cups water
1/4-1/3 cup dry sherry (eyeball it)
4 thick slices crusty bread
1 large garlic clove, halved
1/2 lb gruyere cheese, shredded

Steps:

In a heavy soup pot, melt the butter with the olive oil, 2 turns of the pan, over medium-heat. Stir in the onions, bay leaf and thyme. Season with salt and pepper. Cook until the onions are softened and browned, 25 minutes.
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.
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.
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.

Nutrition Facts : Calories 567.3, FatContent 38.2, SaturatedFatContent 19.4, CholesterolContent 92.9, SodiumContent 1046.5, CarbohydrateContent 20.5, FiberContent 2.6, SugarContent 7.9, ProteinContent 23.7

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