Caramelized Onion and Mushroom Soup

A variety of both onions and mushrooms make for a flavorful soup.
This recipe is adapted from one found in a local cookbook put out by the Evansville Junior League titled, Once Upon a Time.

Bermuda Onions and Sweet Yellow Onions Make for a Wonderful Combination.
It is a great soup of tempting ingredients and can be further enhanced by adding thin slices of cooked steak or roast beef for a really hearty main course dish.  Either way pair it with a side salad and hot crusty bread and you will have a very enjoyable meal.


1 T. butter
1 1/2 pounds onions, halved and thinly sliced
3 sprigs of fresh thyme
2 T. butter
1 1/2 pounds of assorted Asian mushrooms, stemmed, halved, and cut into spoon sized portions
3 T. brandy
2-3 cloves of minced garlic
2 quarts of beef stock
1 C. dry white wine
4-5  beef bouillon cubes, optional
salt and pepper to taste

Melt 1 T. butter in the bottom of a heavy bottomed soup kettle over medium high heat.  Add the onions and stir fry for 8 minutes until they are soft.  Reduce the heat to low.  Cook for 20 minutes until they are caramelized.  Stir occasionally.  Remove the onions to a medium bowl and set aside.

Melt 2 T. butter in the same pan and add the mushrooms over medium high heat.  Saute about 12 minutes until they are tender.  Add the brandy and garlic.  Stir for a few seconds.  Add in the onion mixture, beef stock, and wine.  Bring to a boil then reduce the heat to low.  Simmer about 45 minutes until everything is very tender.  Remove and discard the thyme sprigs.  Season with salt and pepper to taste and add beef bouillon cubes to fortify if needed.

Serve pipping hot in large bowls with crackers or crusty bread for those who are not dieting.  Plain  and unadorned for those who are.  Yields 6 servings.

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