French Onion and Wild Mushroom Soup
This twist on traditional French onion soup uses mushrooms for added depth of flavor.
Ingredients
- 3 (260 g) medium onions, julienned
- 2 Tablespoons (30 ml) extra virgin olive oil, optional
- 1 dried bay leaf
- ½ teaspoon fresh thyme leaves
- ½ teaspoon salt, optional
- ½ teaspoon ground black pepper
- 4 Tablespoons (60 g) unsalted butter, or optional
- ½ ounce (120 ml) dry sherry, divided
- 4 cups (950 ml) beef stock, or roasted vegetable stock
- ½ ounce (6 g) dried mushrooms
- 1 medium (60 g) carrot
- 3 teaspoons (8 g) chia seeds
Directions
- In a large sauté pan over medium-low heat, add oil, onion, and bay leaf. Sauté until golden brown then add butter and seasoning.
- Deglaze with 80 ml of sherry and let reduce.
- Meanwhile, add stock, dried mushrooms, carrots and chia seeds to the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 6 minutes or until steam escapes the vented lid.
- Add sautéed onion and remaining sherry. Select variable 2. Blend for 20 seconds.
Chef's Notes
If using fresh mushroom use 3/4 cup (80g). To spice up this soup, add hot sauce, pepperoncini peppers, or your favorite spice blend. Serve with crostini and melted Gruyere cheese.
Ingredients
- 3 (260 g) medium onions, julienned
- 2 Tablespoons (30 ml) extra virgin olive oil, optional
- 1 dried bay leaf
- ½ teaspoon fresh thyme leaves
- ½ teaspoon salt, optional
- ½ teaspoon ground black pepper
- 4 Tablespoons (60 g) unsalted butter, or optional
- ½ ounce (120 ml) dry sherry, divided
- 4 cups (950 ml) beef stock, or roasted vegetable stock
- ½ ounce (6 g) dried mushrooms
- 1 medium (60 g) carrot
- 3 teaspoons (8 g) chia seeds
Directions
- In a large sauté pan over medium-low heat, add oil, onion, and bay leaf. Sauté until golden brown then add butter and seasoning.
- Deglaze with 80 ml of sherry and let reduce.
- Meanwhile, add stock, dried mushrooms, carrots and chia seeds to the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 6 minutes or until steam escapes the vented lid.
- Add sautéed onion and remaining sherry. Select variable 2. Blend for 20 seconds.
Chef's Notes
If using fresh mushroom use 3/4 cup (80g). To spice up this soup, add hot sauce, pepperoncini peppers, or your favorite spice blend. Serve with crostini and melted Gruyere cheese.
