Wild Mushroom & Onion Soup

By KimChi381

A twist of adding wild mushrooms to classic French Onion soup makes this hearty and rich for winter fare. A great make-ahead to heat up after a ski trip to the chalet or after a backyard snowman making session.

Ingredients

• 1/4 cup Long's dried porcini or other mushrooms
• 1/2 cup boiling water
• 1/4 cup Long's salted butter
• 2 large Spanish onions, thinly sliced
• 2 lbs wild mushrooms, such as shitake, cremini, oyster, king, chanterelle, trimmed and thinly sliced
• 4 cloves garlic, minced
• 1 tbsp chopped fresh thyme or 1 tsp (5mL) dried
• 1/3 cup dry sherry or Madeira wine
• 8 cups vegetable or chicken stock
• 6 oz cambozola cheese, sliced
• 16 slices Longo's artisan baguette

Preparation

Step 1

1. Place mushrooms in small bowl and pour water over top. Let stand 15 minutes or until softened. Drain, reserving water, and chop mushrooms; set aside.

2. Meanwhile, in large soup pot, melt butter over medium-high heat and cook onions for about 10 minutes or until softened. Add fresh mushrooms, garlic and thyme and cook for about 15 minutes or until no liquid remains. Add sherry and cook for about 5 minutes or until evaporated. Add stock, reserved mushroom-soaking liquid and soaked mushrooms: bring to a gentle boil and let cook for 10 minutes.

3. Meanwhile, place cheese on top of baguette slices. Ladle soup into eight French onion soup bowls or heatproof bowls and top each with 2 cheese-topped baguette slices. Place on baking sheet and broil for about 1 minute or until cheese is bubbly and baguette is golden.