Description
This hearty Mushroom & Caramelized Onion Soup is rich with earthy flavors and topped with cheesy toasties and crispy bacon for a deliciously comforting meal. Perfect for a cozy evening, this soup is sure to satisfy.
Ingredients
Units
Scale
For the Soup:
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 500 g (1 lb) mushrooms, sliced (use a mix like cremini, shiitake, and button)
- 4 cups (1 liter) chicken or vegetable broth
- 1/2 cup heavy cream
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Cheesy Toasties and Bacon:
- 4 slices of bread (sourdough or baguette work well)
- 1 cup shredded cheese (cheddar, Gruyère, or mozzarella)
- 4 slices of bacon, cooked until crispy
- 2 tbsp butter, for spreading
Instructions
1. Caramelize the Onions:
- In a large pot, heat olive oil and butter over medium-low heat.
- Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 20-25 minutes until the onions are golden and caramelized.
2. Sauté the Mushrooms:
- Add the mushrooms to the pot with the onions. Increase the heat to medium and cook for 8-10 minutes until the mushrooms release their liquid and begin to brown.
- Stir in the garlic, thyme, smoked paprika, and cook for 1-2 minutes until fragrant.
3. Make the Soup:
- Pour in the chicken or vegetable broth and bring to a gentle boil. Reduce the heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth, or leave it slightly chunky if you prefer texture.
- Stir in the heavy cream and season with salt and pepper to taste. Keep warm over low heat.
4. Prepare the Cheesy Toasties:
- Butter one side of each bread slice. Place the buttered side down in a hot skillet or griddle.
- Sprinkle cheese evenly on two slices of bread. Add the crispy bacon slices on top, then cover with the remaining bread slices, buttered side up.
- Grill the toasties over medium heat until golden brown and the cheese is melted, about 3-4 minutes per side.
5. Serve:
- Ladle the soup into bowls and garnish with fresh thyme or a sprinkle of smoked paprika.
- Cut the cheesy toasties into strips or wedges and serve alongside the soup.
Notes
- Make It Vegetarian: Skip the bacon and use vegetable broth for a vegetarian version.
- Enhance the Flavor: Add a splash of sherry or white wine to the mushrooms before adding the broth for extra depth.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.