Caramelized Mushroom & Onion Soup
A Savory soup to warm the soul.
Caramelized Mushroom & Onion Soup
Chef Mack
Rated 5.0 stars by 1 users
Category
Soup & Sandwich
Cuisine
American
Author:
Chef Mack
Servings
4
Prep Time
5-10 minutes
Cook Time
65 minutes
Savory flavors or caramelized onions, mushrooms, & tomato clash in this delicious soup that'll warm your soul. A side of grilled cheese wouldn't hurt either.
Ingredients
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2 Large Vidalia Onions
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4 tbsp Sweet Cream Butter, unsalted
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1 tsp Garlic Powder
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pinch of Dried Chives
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5 cups of water
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3-4 tbsp Turkey Broth/Stock Base, paste form
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1/2 cup Red Wine
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1 lb. ± Sliced White Mushrooms
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½ tbsp Dried Parsley
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1 ± tbsp of PASSOVER, paste form
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½ tbsp Balsamic Vinegar
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(OPTIONAL) serve with Grilled Cheese Sandwich
Directions
Begin by slicing onions into thin slivers. In a 4 1/2 - 5 qt. Dutch oven pot or other pot (preferably non-stick), add 1 tbsp butter in the pot & melt on a low heat. Add the onions & garlic powder to the pot and toss them in the butter. Cover the pot with a lid & continue to cook onions on low heat. Lift lid to stir every 5 ± to avoid burning (the lid will help keep the moister in to soften faster). add the rest of butter gradually.
After around 30 minutes, onions should be well softened. Stir in the mushrooms & the parsley into the pot. Gradually add in red wine, stirring to absorb into the mushrooms & onions. Mix in the PASSOVER & balsamic vinegar. Combine the turkey base with the cups of water in a separate bowl to avoid clumping. Add the broth/stock into the same pot with everything else.
Bring the burner heat up to a boil for 2 minutes, then reduce it to a low simmer for 30 MINUTES.
Remove pot from burner & let cool slightly before dividing it out. Sprinkle with chives in a bowl & serve with a grilled cheese.
Recipe Note
I recommend "Premium: better than bouillon turkey base."
Low & slow is my motto for soups. it may take longer to cook & simmer than instructed, but the flavors will come out richer.