Mushroom Onion Soup
I found this recipe online and adapted it to our preferences. My wife even had seconds, which is unusual for her.
I found this recipe online and adapted it to our preferences. My wife even had seconds, which is unusual for her.
- Carbohydrate 10.8327903125 g
- Cholesterol 51.5395625 mg
- Fat 15.4521675 g
- Fiber 1.29191566471755 g
- Protein 16.5138578125 g
- Saturated Fat 9.548119625 g
- Serving Size 1 1 Serving (429g)
- Sodium 1224.825875 mg
- Sugar 9.54087464778245 g
- Trans Fat 0.934184 g
- Calories 251 calories
Step-by-step
- I use a home made broth which I keep frozen in 1 cup packages so I start by thawing and heating the broth in a large pot.
- Add red hot sauce, wine, worcestershire and pepper to broth.
- Melt the butter in a large frying pan and saute the onions until soft and just starting to brown.
- Add onions to broth.
- Without cleaning the pan add the mushrooms and saute until cooked and browned, add to broth.
- If needed a little olive oil can be added to the pan to saute the mushrooms.
- Bring the broth to a boil, reduce heat and simmer for about 20 minutes.
- Scoop the soup into onion soup dishes, top with a slice of bread and cheese. Place under broiler until cheese is bubbly and brown.
- Serve immediately.
Most cooks add onions and mushrooms to the pan simultaneously, ignoring their vastly different water contents. Onions require slow transformation to caramelize sugars, whereas mushrooms release moisture rapidly and will steam rather than brown if crowded. Cook them separately in the same skillet to develop proper Maillard crusts before introducing them to the broth. Wine and Worcestershire provide distinct organic acids that cut through the heavy fats of butter and melted cheese, balancing the umami profile. Simmering the base for twenty minutes allows volatile compounds from the hot sauce and pepper to integrate fully into the stock.
Pairing Dynamics
Because this bowl features intense umami concentration and high sodium levels at 1224 milligrams per serving, the accompanying side dish must provide structural contrast. Serve a crisp green salad tossed with a sharp vinaigrette containing a three-to-one oil-to-acid ratio. The acetic acid resets the palate between rich bites of broiled mozzarella or Swiss cheese. Avoid heavy starches. Crusty bread is already floating atop the bowl.
- If the cheese fails to brown under the broiler within three minutes, position the oven rack closer to the heating element.
- Store leftover soup in an airtight glass container in the refrigerator for up to three days.
- Reheat gently on the stovetop over medium-low heat to prevent the broth from separating.
