Ingredientes para Creamy Mushroom Roasted Onion Soup
- Onions
- 2 tablespoons olive oil
- Salt & Freshly Ground Black Pepper
- 1 medium carrot, chopped
- Celery Rib
- 2 cloves garlic, minced
- Shallot
- Cremini Mushroom
- White Wine
- 1 tablespoon fresh thyme leaves
- 4 cups vegetable stock
- Heavy Cream
- Parmigiano Reggiano Cheese
- 1 tablespoon chopped fresh chives
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Cómo preparar Creamy Mushroom Roasted Onion Soup
- Preheat oven to 400°F (200°C).
- Peel one large onion, leaving it whole. Rub with 1 tablespoon olive oil, salt, and pepper. Wrap in foil.
- Roast for 1 hour, or until softened and caramelized. Remove and cool completely.
- Meanwhile, chop the remaining onion.
- Heat remaining olive oil in a heavy-bottomed saucepan over medium heat.
- Add chopped onion, carrot, and celery; cook until softened (8-10 minutes).
- Stir in garlic, shallots, and mushrooms; cook 5 minutes, stirring frequently.
- Reserve 1 mushroom for garnish.
- Add white wine, scraping up browned bits from the pan.
- Stir in thyme and bring to a gentle simmer.
- Cook until mushrooms are tender (5-6 minutes).
- Stir in vegetable stock and simmer until reduced by half (10 minutes).
- Remove from heat and puree using an immersion blender (or in batches in a regular blender).
- Return soup to low heat; stir in cream.
- Season generously with salt and pepper.
- Chop the roasted onion into ¼-inch pieces and stir into the soup.
- Adjust seasoning as needed.
- Slice the reserved mushroom into 8 very thin lengthwise slices.
- Ladle soup into warmed bowls.
- Garnish with shaved Parmigiano-Reggiano, ¼ teaspoon chives, and a mushroom slice.
- Serve immediately with crusty bread and a glass of Chardonnay.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
29g
Carbs
2g
