Carmelized Onion and Mushroom Soup
Lauren Pacifico
ingredients
- 3 tbs. olive oil
- 1 lb. yellow onions, thinly sliced
- 1 carrot, peeled and thinly sliced
- 1 celery stalk, thinly sliced
- 3 garlic cloves, crushed
- 1 1/4 cup plus 1 tbs. Marsala wine
- 1 3/4 lb. cremini mushrooms, brushed and thinly sliced
- 1 bay leaf
- 6 cups chicken stock
- salt
- pepper
- 2 tbs or (1 1/2 tsp dried) parsley
- 1 tsp lemon juice
- 6 oz. Gruyère cheese, shredded
- bread, cut into 1/2" cubes
directions
- 1
In a Dutch oven over medium heat, warm olive oil. Add the onions and cook, stirring occasionally, until soft and caramelized, 25-30 minutes.
- 2
Add the carrot, celery and garlic and cook, stirring occasionally, until the vegetables and soft, about 6 min.
- 3
Add the 1/4 cup of Marsala and cook until evaporated, about 2 min.
- 4
Add the mushrooms and cook until soft and the liquid evaporates, about 15 min.
- 5
Add the bay leaf and stock, increase heat to high and bring just to a boil. Reduce the heat to medium and simmer for 20-25 min.
- 6
Season the soup with salt and pepper. Remove the bay leaf and discard.
- 7
Puree the soup in a blender until smooth. Add parsley, lemon juice and 1 tbs of Marsala and stir to combine.
- 8
Preheat a broiler.
- 9
Place 6 overproof soup bowls on a baking sheet and ladle about 1 1/2 cups soup into each bowl. Top each with 4-5 bread cubes and sprinkle with about 1/4 cup cheese. Broil until the bread it lightly toasted and the cheese is bubbly and golden brown, 5-6 min.
- 10
Sprinkle with 1/4 tsp. parsley and serve.
Source: Williams Sonoma
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