Saturday, April 14, 2012

Mushroom and Onion Soup

Came home today and could not decide what to have for lunch. I pulled out my recipe binder and decided I needed some soup on this chilly, drizzly day.

I found the original recipe at FoodWorkEtc. I made a few changes. Below is how I made this yummy soup.

3 cups of thinly sliced Baby bella mushrooms
1 large yellow onion
2 cans of vegetable broth
2 T cornstarch
olive oil
sea salt and pepper
I cut the onion into slices and then quartered them. Placed them in a large pot with just a bit of olive oil. I sauteed them until they where caramelized. Once the onions were brown, transparent and yummy, I added the mushrooms and a half a can of vegetable broth to give the mushrooms a change to reduce a bit.

In a small skillet, I heated a cup of vegetable broth and added 2 T cornstarch. I stirred until it thickened to make a roux.

I added the roux to the pot and the remaining vegetable broth. Sea salt and pepper to taste. I simmered for about 15-20 minutes.

It was DELISH! It is definitely a keeper!

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