Caramelized Onion And Mushroom Soup And Croustades Of Cheese And Chives Recipe

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Caramelized Onion and Mushroom soup and Croustades of Cheese and Chives

Lynnda Cloutier


Mushrooms, onion and cheese, in a savory soup.

★★★★★ 1 vote


4 medium onions, chopped
4 cloves garlic, minced
4 shallots, chopped
1 t. honey
3 t. butter
1 pound mushrooms, cleaned and very thinly sliced
2 t. butter
1/4 cup dry white wine
salt and pepper to taste
2 t. flour
5 cups chicken broth
1/2 cup cream


1In Dutch oven, over very low heat, cook together first 5 ingredients, stirring
now and then, until onions are soft and golden, but not fried, about 30 minutes.
Meanwhile, in skillet, sauté mushrooms in butter until mushrooms are tender. Add
wine and seasonings and cook until wine has evaporated. Add flour and cook for 2
minutes, stirring. Add mushroom mixture to onions in casserole, and stir in the
chicken broth. Simmer soup for 5 minutes and then add the cream. Simmer soup for
another 2 minutes. Serve with Croustades of Cheese and Chives. Serves 8
Croustades of Cheese and Chives:
8 thin slices good quality white bread, crusts removed. Brush with a little
melted butter and bake for a few minutes in a 350 oven until slightly crisped,
but not browned.
8 t. sour cream
8 t. grated Parmesan cheese
8 t. finely chopped chives

spread each slice of bread with a little sour cream, sprinkle with cheese and
chives and cut each slice on diagonal. Place on cookie sheet and just before
serving. place under broiler for 1 minute to brown tops. Be careful as there are
only a few seconds between brown and burned. Serves 8
Source: Renny Darling

About this Recipe

Course/Dish: Vegetable Soup