Creamy Mushroom & Roasted Onion Soup

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 onions, divided
• 3 tablespoons olive oil, divided
• salt & freshly ground black pepper
• 1 carrot, peeled and chopped
• 1 celery rib, peeled and chopped
• 1 tablespoon garlic, minced
• 1 teaspoon shallot, minced
• 1 lb cremini mushroom, washed and trimmed of any dry ends
• 1 cup wine, preferably chardonnay
• 1 tablespoon fresh thyme, chopped
• 1 quart vegetable stock
• 3/4 cup heavy cream
• parmigiano-reggiano cheese (to garnish)
• 2 teaspoons minced chives

Recipe

• 1 heat the oven to 400 degrees.
• 2 peel one of the onions but leave it whole.
• 3 rub 1 tablespoon of the oil and a pinch each of the salt and pepper over the onion, then wrap it in foil. roast the onion until it is softened and lightly caramelized, about 1 hour. remove and cool.
• 4 meanwhile, peel and chop the remaining onion.
• 5 heat a medium, heavy-bottom saucepan over medium heat. add the remaining olive oil and a pinch each of salt and pepper. stir in the chopped onion, carrot and celery and cook until softened, about 8 to 10 minutes.
• 6 stir in the garlic, shallots and mushrooms and cook for 5 minutes, stirring frequently. reserve one mushroom to garnish the finished soup.
• 7 stir in the wine, making sure to scrape the browned bits from the bottom of the pan. stir in the fresh thyme and bring the contents to a gentle simmer. cook until the mushrooms soften, about 5 to 6 minutes.
• 8 stir in the vegetable stock and continue to simmer until the liquid is reduced by half, about 10 minutes.
• 9 remove from the heat and purée the soup with an immersion blender, or in batches in a blender. return the soup to low heat and stir in the cream. season with a generous teaspoon of salt and a pinch of pepper, or to taste. this makes about 8 cups of soup.
• 10 chop the roasted onion into pieces no larger than one-quarter inch. stir the chopped onion into the soup. check and adjust the seasoning if desired.
• 11 slice the reserved mushroom into 8 very thin, lengthwise slices. ladle the soup into warmed bowls. garnish each portion with a thin shaving of the parmigiano-reggiano, one-fourth teaspoon of the chives and a thin slice of mushroom.
• 12 serve immediately.