Caramelized Onion & Portabello Mushroom Soup with Goat Cheese Crouton

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

Bon Appetit February 2002


3 tablespoons Butter
1 1/2 lb Onions; halved and thinly sliced
4 sprigs Fresh Thyme
1 1/2 lb Portabella Mushrooms; stemmed, halved and cut into ? inch strips
3 tablespoons Cognac; Or Brandy
3 cloves Garlic; minced
8 cups Canned Vegetable Broth
1 cup Dry white wine
18 slices French Bread Baguette; toasted
8 ounces Goat Cheese; room temperature

Original recipe makes 6



Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; saute until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.

Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; saute until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)

Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds.Divide soup among 6 bowls. Top with croutons and serve.

Verified by stevemur
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Calories Per Serving: 684 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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