Portobella Soup with Chevre

Makes 6 servings

ingredients

4 Tblsp. butter
5 cups onions, halved then thinly sliced (about 1 1/2 pounds or 3-4 medium onions)
3 tsp. dried thyme leaves
1 1/2 pounds Portobella mushrooms (6-7 caps)
3 Tblsp. Cognac (or brandy)
3 tsp. minced garlic
8 cups vegetable broth
1/4 cup balsamic vinegar
salt and pepper
8 ounces fresh goat cheese

directions

Set out the cheese so it will become room temperature.

Melt 2 tablespoon butter in sauté dish over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cover and cook until onions are caramelized, stirring occasionally, about 20 minutes.

Meanwhile, wash and dry the mushrooms, remove the stems. Cut each cap in half then into 1/4 inch thick, diagonal strips. Cut any long strips in half.

Melt remaining 2 tablespoons butter in a large pot over medium-high heat. Add the mushrooms; sauté until soft. Add Cognac and garlic and saute to brown the garlic.

Stir in the onion mixture, then the broth and vinegar. Bring to boil. Reduce the heat to low and simmer until the onions are very tender, about 30 minutes. Season soup with salt and pepper.

To serve, place a good-sized chunk of goat cheese in the bottom of a soup bowl and ladle hot soup on top.

Cooks’ Note:

VEGETARIAN DAIRY,GLUTEN-FREEPj’s favorite.Nice vege substitute for french onion soup.If you can find it, use a roasted vegetable broth such as Kitchen Basics.

Source: Cheryl