French Onion Soup with Mushrooms
Author: T at Cast Iron & Wine
- 1.5-2 Onions (depending on preference)
- 8 oz. Mushrooms
- 2 stalks Celery
- 2-3 Carrots
- Thyme, to taste
- Liquid Aminos, a few splashes
- Cumin, A Pinch
- 1-2 Bay Leaves
- Beef Bouillon, 2-3 teaspoons
- Butter, 1-2 pats
- Olive Oil, a few splashes
- Black Pepper and Salt, to taste
- Wine or Balsamic Vinegar
- Add a splash of olive oil to soup pot and bring to medium high.
- Add onions and cook until they start to turn translucent.
- Add mushrooms.
- Splash with liquid aminos.
- Add wine or Balsamic vinegar. Stir and simmer for a minute or two (until the wine reduces a little).
- Add thyme, cumin and pepper. Stir.
- Add butter, then cover pot and cook for a few minutes, until butter melts.
- For the soup base:
- In a blender, blend ½ onion, 3 carrots, 2 celery stalks, 3 cups water, and bouillon.
- Stir blender mixture into soup pot.
- Add bay leaf.
- Simmer for approximately 30 minutes.
- For topping:
- Toast bread to desired crispiness.
- Ladle soup into crock or other oven safe bowl.
- Add toast to top of soup crock.
- Sprinkle with cheese of choice.
- Place soup crock in 400 degree oven and bake for 5-10 minutes, or until cheese is at desired level of bubbling.
Recipe by Cast Iron and Wine at https://castironandwine.com/french-onion-soup-mushrooms/
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