mushroom and onion soup

This is a really light yet savory soup that doesn't fill you up in the way that a traditional french onion soup would.  (serves 2)

-1 yellow onion, julienned
-1 cup of sliced mushrooms (I used cremini)
-2 tbsp. butter
-2 tbsp. flour
-2 tbsp. apple cider vinegar
-2 tbsp. dry white wine
-1/2 quart of beef/vegetable broth
-arugula (optional)
-salt and pepper

Heat butter in a saucepan over medium heat.  Saute mushrooms and onions for about 10-15 minutes until they are nice and caramelized, adding salt and pepper.  Add apple cider vinegar and wine and reduce for 5 minutes.  Add the flour, stir and cook for another 2-3 minutes until the flour is cooked through.  Finally, add the beef broth or stock.  Turn up heat and stir until it reaches a boil, and reduce heat to simmer.  The soup should have a slight thickness to it but not too much.  I had some arugula on hand so I added that too, but it's optional.  If you have herbs such as thyme or bay leaves, they will work really well so add them in the beginning when sauteing the onions and mushrooms.  I didn't have any herbs on hand but I thought the soup still came out really well.  And of course if you don't like mushrooms, eliminate them all together. 

This can easily be turned into a french onion soup by adding a thick piece of toast or croutons and melted gruyere cheese on top.

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