Onion-Mushroom soup

By CarolM-2

Ingredients

• 4 Tbsp. butter
• 2 lg. white onions, sliced thin
• 2 lg. red onions, sliced thin
• 8 ounces button mushrooms, sliced
• 8 ounces Cremini mushrooms (baby portobellos) sliced
• 4 sprigs fresh thyme or 1/4 tsp. dried
• 8 cups vegetable or chicken stock
• 1/4 cup dry sherry or white wine
• apple cider vinegar, if needed.

Preparation

Step 1

Melt butter in a dutch oven or large pot over med-low heat. Add onions, and season with salt and pepper. Cook, stirring occasionally, until onions begin to turn brown. This could take 1-2 hours, depending on the stove's temperature.
Remove onions with a slotted spoon. Add mushroom slices and thyme. Cook until mushrooms are tender.
Return onions to the pot, along with stock and sherry. Raise heat and bring to a simmer. Taste, and add salt and pepper if needed. If soup is to sweet, add vinegar, 2 tbsp. at a time.