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Caramelized Onion and Mushroom Bisque
Caramelized Onion and Mushroom Bisque
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Prep Time:
50 minutes
Total Time:
1 hour 30 minutes
Savory mushroom and sweet onion skillet soup is a delectable meal.
Ingredients:
  • 2 tablespoons butter
  • 3 lb sweet onions, sliced into rings
  • 2 cloves garlic, finely chopped
  • 4 cups vegetable broth (32-oz carton)
  • 4 packages (about 3.5 oz each) fresh shiitake mushrooms, stems removed, sliced
  • 3/4 teaspoon salt
  • 2 tablespoons dry sherry
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon white pepper
Instructions:
  • In a 4-quart Dutch oven, melt butter over medium heat until sizzling and fragrant. Sauté onions for 35 minutes until beautifully caramelized, stirring occasionally for even cooking. Introduce garlic and cook for an additional minute to release its aroma. Pour in 1 cup of broth, deglazing the pan to capture the flavorful bits. Then, add the remaining 2 cups of broth and bring to a gentle boil. Lower the heat, cover, and let it simmer for 10 minutes to marry the flavors. Lastly, remove from heat and let the soup cool for 30 minutes to allow the flavors to meld perfectly.
  • In a large skillet, heat oil over medium-high heat. Sauté mushrooms for 8 to 10 minutes until golden and any liquid has evaporated; season with 1/2 teaspoon salt. Set aside to keep warm.
  • In a blender, blend half of the onion-broth mixture until smooth. Transfer to a large bowl. Repeat with the rest of the mixture. Return the pureed mixture to a Dutch oven. Add remaining broth and whipping cream, and heat until boiling. Remove from heat and stir in sherry, lemon juice, pepper, and remaining salt. Serve topped with mushrooms.

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