Adding wild mushrooms to this classic French onion soup adds a twist to make this hearty, rich flavour perfect for winter fare. A great make-ahead to heat up after watching ski sessions or after a simple backyard snowman making session.
French Onion Soup with Wild Mushrooms
Preparation Time: 20 minutes
Cook Time: 35 minutes
- 1/4 cup (50 mL) dried porcini or other dried mushrooms
- 1/2 cup (125 mL) boiling water
- 1/4 cup (50 mL) butter
- 2 large Spanish onions, thinly sliced
- 2 lbs (1 kg) wild mushrooms, such as shitake, cremini, oyster, or king, trimmed and thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 mL) chopped fresh thyme or 1 tsp (5 mL) dried
- 1/3 cup (75 mL) dry sherry or Madeira wine
- 8 cups (2 L) vegetable or chicken stock
- 16 slices of baguette
- 6 oz (175 g) Cambenzola cheese, sliced
1. Place mushrooms in small bowl and pour water over top. Let stand 15 minutes or until softened. Drain, reserving water and chop mushrooms; set aside.
2. Meanwhile, in large soup pot, melt butter over medium high heat and cook, onions for about 10 minutes or until softened. Add mushrooms, garlic and thyme and cook for about 15 minutes or until no liquid remains. Add sherry and cook for about 5 minutes or until evaporated. Add stock and bring to a gentle boil.
3. Meanwhile, place cheese on top of baguette slices. Ladle soup into French onion soup bowls or heatproof bowls and top each with 2 cheese topped baguette slices. Place on baking sheet and broil for about 1 minute or until cheese is bubbly and baguette is golden.
Makes 6 to 8 servings.
Look for dried mushrooms in the produce aisle near the fresh mushrooms.