Ingredients
- 1 pkg. (60 g/2 oz.) dried porcini or similar mushrooms
- 250 ml (1 cup) boiling water
- 75 ml (5 tbsp) butter, divided
- 3 large sweet onions, thinly sliced
- 50 ml (1/4 cup) white wine
- 2 leeks, white parts only, cleaned and sliced
- 2 shallots, chopped
- 2 cloves garlic, minced
- 30 ml (2 tbsp) chopped fresh thyme
- 30 ml (2 tbsp) chopped fresh rosemary
- 45 ml (3 tbsp) all-purpose flour
- 500 ml (2 cups) chicken broth
- 500 ml (2 cups) beef broth
- Salt and ground black pepper, to taste
- 4 slices stale crusty bread
- 4 slices fontina cheese
- Chopped fresh chives, for garnish
Preparation
Step 1
1. Cut or break dried mushrooms into small pieces and place in a heat-safe bowl. Pour boiling water over mushroom pieces and set aside.
2. In a large saucepan over medium heat, melt 45 ml (3 tbsp) of the butter. Add onions and cook slowly until well browned, stirring regularly, 15 to 20 minutes. If onions begin to get too browned, add a couple teaspoons of water. When onions are browned and caramelized, add wine and stir to deglaze pan. Add leeks, shallots, garlic, thyme, rosemary and remaining 30 ml (2 tbsp) butter.
3. Increase heat to medium-high and cook until leeks are tender, 6 to 8 minutes. Add flour and stir to coat everything. Pour in chicken and beef broths, then stir well and bring to a boil. Add steeped mushrooms (including liquid), then reduce heat to simmer for 10 minutes. Season with salt and pepper.
4. Heat broiler.
5. Ladle soup into 4 oven-safe crocks. Top each with a slice of stale bread, then a slice of the cheese. Arrange crocks on a rimmed baking sheet, then place under broiler and cook until cheese is melted and begins to brown, 1 to 2 minutes. Serve topped with fresh chives. Makes 4 servings.
This soup is light, colourful and easy to make ahead and reheat. Look for large beets to save time peeling