It’s really starting to feel like winter here in Minnesota, and it makes me crave warmth. French onion soup is something I’ve rarely ate throughout my life – why? No clue (possibly because it typically has a giant bread crusty on top…)! But it’s rich, comforting and so flavorful. There’s a local restaurant we frequent, and I asked recently if I could order their french onion soup without the bread on top and it was exactly what I was wanting. Now I crave it. On a recent particularly chilly and windy day I decided to try my hand at throwing together a french onion-esque soup for dinner with mushrooms, because mushrooms.
Onion and Mushroom Soup
- 8 medium yellow onions, sliced
- 1/2 package sliced baby crimini mushrooms
- 1/2 package sliced white button mushrooms
- 1/2 stick Kerrygold garlic herb butter
- 3 TBSP minced garlic
- 2 32 oz containers beef stock
- 2 TBSP sherry
- 1 TBSP worcestershire sauce
- 3 sprigs fresh thyme
- Sea salt
- Black pepper
In a stock pot, add the sliced onions, garlic, butter, 1 TBSP sherry, salt and pepper and saute until onions are transparent, add mushrooms. Continue sauteing until mushrooms soften and the onions are starting to brown. Add remaining sherry, worcestershire sauce, fresh thyme and both containers of beef stock. Bring to a rolling boil, reduce to medium heat and let cook for another 20 minutes.
Very easy soup to make, full of flavor and reheats easily. Feel free to garnish with additional fresh thyme, cheese, etc.