Onion Mushroom Soup With Cheese Croutes |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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We loved this as a reasonably-quick, mightily-delicious dinner. From Canadian Living - so it's tested until perfect. Ingredients:
2 tablespoons butter |
5 cups thinly sliced onions (about 2 large) |
1 large clove garlic, sliced |
2 teaspoons packed brown sugar |
1/4 teaspoon dried thyme |
1 bay leaf |
2 cups thinly sliced small mushrooms |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/3 cup dry sherry or 1/3 cup wine |
4 cups sodium-reduced beef broth or 4 cups vegetable broth |
1 cup shredded swiss-style cheese |
4 slices baguette |
Directions:
1. In large saucepan, melt butter over medium heat; cook onions, garlic, sugar, thyme and bay leaf, stirring occasionally, until onions are very soft and starting to brown, about 20 minutes.
2. Add mushrooms, salt and pepper; cook, stirring, until well browned, about 10 minutes. Add sherry; cook, scraping up browned bits, until no liquid remains.
3. Add broth and 1/2 cup (125 mL) water; bring to boil. Reduce heat, cover and simmer for 10 minutes. Discard bay leaf.
4. Meanwhile, sprinkle cheese over bread slices; broil on baking sheet until golden, about 3 minutes. Ladle soup into bowls; top with croutes.
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