Best Caramelized Onion Shiitake Mushroom Bisque Recipes

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CARAMELIZED ONION & ROASTED GARLIC BISQUE



Caramelized Onion & Roasted Garlic Bisque image

Make and share this Caramelized Onion & Roasted Garlic Bisque recipe from Food.com.

Provided by evelynathens

Categories     Onions

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 large whole head of garlic
1 1/2 tablespoons olive oil
9 cups thinly sliced sweet onions
2 1/2 cups sliced leeks
1 teaspoon salt
1 teaspoon dried thyme
2 tablespoons flour
1/3 cup dry white wine
30 ounces chicken broth
2 cups milk
6 tablespoons sour cream
toasted caraway seed (optional)

Steps:

  • Preheat oven to 350°F.
  • Remove the papery outer skin from garlic, but do not peel or separate cloves.
  • Rub 1-1/2 tsps oil over garlic head; wrap in foil and bake for one hour.
  • Let cool ten minutes; separate cloves and squeeze to extract garlic pulp.
  • Set pulp aside.
  • Heat remaining oil in a pot over medium heat; add onions and leeks and cook for 30 minutes, stirring often.
  • Add 1/2 tsp salt and thyme; cook an additional 30 minutes or until onions are golden.
  • Stir in flour; add wine and broth and bring to a boil; reduce heat and simmer 30 minutes.
  • Add garlic pulp, remaining salt and milk to onion mixture.
  • Simmer 8 minutes or until thoroughly heated.
  • Place half of the mixture in the blender and process until smooth; pour into a soup tureen or another pot and repeat with second half of mixture.
  • Garnish with sour cream and toasted caraway seeds (optional).

CARAMELIZED ONION AND SHIITAKE SOUP WITH GRUYERE-BLUE CHEESE



Caramelized Onion and Shiitake Soup With Gruyere-Blue Cheese image

From The Best of Cooking Light, March 2009. "Earthy shiitake mushrooms and pungent cheese toasts give this soup more heartiness than classic French onion soup. For a light main course option, pair with a simple green salad."

Provided by Julie Bs Hive

Categories     Onions

Time 2h15m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
8 cups sliced yellow onions (about 2 lbs)
5 cups sliced shiitake mushroom caps (about 10 oz whole mushrooms)
4 garlic cloves, minced
2 fresh thyme sprigs
1/2 cup dry white wine
1 (14 ounce) can reduced-sodium fat-free chicken broth
1 (14 ounce) can fat-free less-sodium beef broth
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
12 slices French baguettes, cut 1/2 in thick toasted
1/4 cup grated gruyere cheese
1/4 cup crumbled gorgonzola
1/2 teaspoon finely chopped fresh thyme

Steps:

  • SOUP: Heat oil in a large Dutch oven over medium heat. Add onion and sauté 15 minutes or until almost tender, stirring frequently. Reduce heat and cook 40 minutes or until onions are a deep golden brown. Stir occasionally.
  • Increase heat to medium, add mushrooms, and cook 10 minutes or until they are tender. Stir frequently. Stir in garlic and thyme sprigs and cook for 2 minutes. Increase heat to medium-high and add wine to pan. Cook 2 minutes or until most of the liquid has evaporated. Add both cans of broth to pan and bring to a simmer. Reduce heat and simmer 45 minutes. Stir in salt & pepper and discard thyme sprigs.
  • TOASTS: Preheat broiler. Arrange bread in a single layer on a baking sheet. Top each piece with 1 tsp Gruyère and 1 tsp Gorgonzola. Broil 2 minutes or until cheese has melted. Sprinkle a little chopped thyme over each piece of toast.
  • TO SERVE: Ladle about 1 cup of soup into each of 6 bowls and top each serving with 2 pieces of toast.

CARAMELIZED ONION AND MUSHROOM BISQUE



Caramelized Onion and Mushroom Bisque image

Tasty skillet soup made using sweet onions and mushrooms makes a delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 7

Number Of Ingredients 11

2 tablespoons butter
3 lb sweet onions, sliced into rings
2 cloves garlic, finely chopped
4 cups vegetable broth (32-oz carton)
2 tablespoons olive oil
4 packages (about 3.5 oz each) fresh shiitake mushrooms, stems removed, sliced
3/4 teaspoon salt
1/2 cup whipping cream
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
1/8 teaspoon white pepper

Steps:

  • In 4-quart Dutch oven, melt butter over medium heat. Cook onions in butter 35 minutes, stirring occasionally, until lightly browned and very tender. Add garlic; cook 1 minute. Add 1 cup of the broth, stirring to loosen browned bits from bottom of pan. Stir in 2 cups broth. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Remove from heat; cool 30 minutes.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms in oil 8 to 10 minutes or until lightly browned and liquid has evaporated; stir in 1/2 teaspoon of the salt. Remove from heat; keep warm.
  • In blender, place half of the onion-broth mixture. Cover; blend on medium speed 2 minutes or until smooth. Pour into large bowl. Repeat with remaining mixture. Return pureed mixture to Dutch oven. Stir in remaining 1 cup broth and the whipping cream; heat to boiling. Remove from heat; stir in sherry, lemon juice, pepper and remaining 1/4 teaspoon salt. Top with mushrooms.

Nutrition Facts : Calories 222, Carbohydrate 25 g, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 389 mg

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