Directions:
- Heat the oven to 400 degrees.
- Peel one of the onions but leave it whole.
- Rub 1 tablespoon of the oil and a pinch each of the salt and pepper over the onion, then wrap it in foil. Roast the onion until it is softened and lightly caramelized, about 1 hour. Remove and cool.
- Meanwhile, peel and chop the remaining onion.
- Heat a medium, heavy-bottom saucepan over medium heat. Add the remaining olive oil and a pinch each of salt and pepper. Stir in the chopped onion, carrot and celery and cook until softened, about 8 to 10 minutes.
- Stir in the garlic, shallots and mushrooms and cook for 5 minutes, stirring frequently. Reserve one mushroom to garnish the finished soup.
- Stir in the wine, making sure to scrape the browned bits from the bottom of the pan. Stir in the fresh thyme and bring the contents to a gentle simmer. Cook until the mushrooms soften, about 5 to 6 minutes.
- Stir in the vegetable stock and continue to simmer until the liquid is reduced by half, about 10 minutes.
- Remove from the heat and purée the soup with an immersion blender, or in batches in a blender. Return the soup to low heat and stir in the cream. Season with a generous teaspoon of salt and a pinch of pepper, or to taste. This makes about 8 cups of soup.
- Chop the roasted onion into pieces no larger than one-quarter inch. Stir the chopped onion into the soup. Check and adjust the seasoning if desired.
- Slice the reserved mushroom into 8 very thin, lengthwise slices. Ladle the soup into warmed bowls. Garnish each portion with a thin shaving of the Parmigiano-Reggiano, one-fourth teaspoon of the chives and a thin slice of mushroom.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 565.88 Kcal (2369 kJ) | ||
| Calories from fat | 84.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.43g | 15% | |
|---|---|---|---|
| Cholesterol | 15.41mg | 5% | |
| Sodium | 18611.75mg | 775% | |
| Potassium | 375.64mg | 8% | |
| Total Carbs | 91.96g | 31% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 3.02g | 6% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 81.1mg | 451% | |
| Calcium | 65.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 212.74 Kcal (891 kJ) | ||
| Calories from fat | 31.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 15% | |
|---|---|---|---|
| Cholesterol | 5.79mg | 5% | |
| Sodium | 6996.93mg | 775% | |
| Potassium | 141.22mg | 8% | |
| Total Carbs | 34.57g | 31% | |
| Sugars | 0.75g | 8% | |
| Dietary Fiber | 0.38g | 4% | |
| Protein | 1.14g | 6% | |
| Vitamin C | 1.4mg | 6% | |
| Iron | 30.5mg | 451% | |
| Calcium | 24.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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