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French Onion and Wild Mushroom Soup

This twist on traditional French onion soup uses mushrooms for added depth of flavor.
french onion and wild mushroom soup with croutons

Submitted By:

Dietary Interests: Low Calorie , Paleo

Allergens: Dairy

Yield:

4 servings (1 ⅕ l)

Total Time:

21 Minutes 5 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

4 servings (1.2 l)

Total Time:

21 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 3 medium (260 g) onion, julienned
  • 2 Tablespoons (30 ml) extra virgin olive oil
  • 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 cup (120 ml) dry sherry, divided
  • 4 cups (960 ml) beef stock [or roasted vegetable stock]
  • ½ ounce (14 g) dried mushrooms
  • 1 medium (60 g) carrot
  • 3 teaspoons (8 g) chia seed

Directions

  1. In a large sauté pan over medium-low heat, add oil, onion, and bay leaf. Sauté until golden brown then add butter and seasoning. 
  2. Deglaze with 1/3 cup (90 ml) of sherry and let reduce.
  3. Meanwhile, add stock, dried mushrooms, carrots and chia seeds to the Vitamix container and secure the lid. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.
  4. 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 Tablespoon (260 g) medium onions, julienned
  • 2 Tablespoons (30 ml) extra virgin olive oil, optional
  • 1 Tablespoon 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

  1. In a large sauté pan over medium-low heat, add oil, onion, and bay leaf. Sauté until golden brown then add butter and seasoning.
  2. Deglaze with 80 ml of sherry and let reduce.
  3. 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.
  4. 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.