This soup is a hybrid between a Cream of Mushroom and a French Onion Soup. The sweetness of the caramelized onions works beautifully with the earth mushrooms and rich heavy cream. It's just what you want on a cold night. Especially with a glass of red wine. If you don't like cremini mushrooms, feel free to use whatever mushrooms you like best. As well, swapping out or adding in fresh rosemary would give this another dimension of flavour.
Cream of Mushroom & Caramelized Onion Soup
Makes approximately 6-8 servings
3 tbsp olive oil
16oz cremini mushrooms, stems removed and diced
2 medium yellow onions, diced
2 tbsp olive oil
2 tbsp flour
4 cups beef stock
1 small bundle fresh thyme
1 cup heavy cream
salt and pepper, to taste
Heat olive oil in a large heavy soup pot over medium-high heat. Add in the mushrooms and cook until their liquids have released and reduced, 6-8 minutes. Add in the onions and cook everything, stirring occasionally until onions are caramelized and mushrooms are deep golden brown, 20 minutes Add the olive oil and flour and cook, stirring constantly, for 1 minute. Pour in the stock and thyme and whisk constantly until thickened. Add in the heavy cream and salt and pepper to taste. At this point you can leave it chunky or use an immersion blender to make it a smooth creamy soup. Serve piping hot with crusty bread for dipping.
With soup season upon us, you simply can't beat a hot bowl of creamy soup. Thanks to Kelly for sharing the perfect blend of flavours in her seasonal soup.