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Mushroom and onion soup with garlic ciabatta croutons recipe
Mushroom and onion soup with garlic ciabatta croutons recipe
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Prep Time:
12 minutes
Cook Time:
80 minutes
Total Time:
92 minutes
Warm up with savory mushroom and onion soup topped with garlic croutons.
Ingredients:
  • 185ml olive oil
  • 3 large brown onions, coarsely chopped
  • 450g cup mushrooms, halved
  • 6 thyme sprigs
  • 1 small bay leaf
  • 375ml white wine
  • 4 x 3cm-wide strips of lemon peel
  • 23.40 gm Dijon mustard
  • 21.00 gm salt-reduced soy sauce
  • 2 small rosemary sprigs, leaves picked
  • 5 garlic cloves, peeled
  • 1 Ciabatta Loaf*, torn into 4cm pieces
Instructions:
  • 1. Heat 1/4 cup (60ml) oil in a large saucepan over medium heat. Sauté onions until golden brown, stirring occasionally for about 25 minutes. Stir in mushrooms, thyme, bay leaf, and season with 1 tsp salt. Continue cooking for approximately 10 minutes or until vegetables are browned and tender, scraping the bottom of the pan occasionally.
  • Pour in the wine and toss in the refreshing lemon peel into the pan, allow it to gently simmer, stirring occasionally, until the onions caramelize beautifully. Pour in 7 cups (1.75L) of water and bring it to a gentle boil. Cover it with a lid and let it simmer for 40 minutes until the flavors meld together perfectly. Whisk in the mustard and soy sauce, then season generously with salt and pepper to taste.
  • Preheat your oven to 180°C (160°C fan-forced) while lining a baking tray with baking paper. Use a small food processor to finely chop the rosemary leaves and garlic. Transfer them to a large bowl, mix in 1/2 tsp salt and the rest of the oil. Add the bread, ensuring it is coated. Spread the bread on the lined tray, and bake until golden brown, about 10 minutes. Finally, return the croutons to the bowl and mix them with the remaining oil.
  • Ladle the soup into bowls, sprinkle with croutons, and add a dash of pepper for extra flavor.

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