CREAM OF CARAMELIZED ONION AND MUSHROOM SOUP

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Cream of Caramelized Onion and Mushroom Soup image

This soup is very flavourful, easy, and pretty, and a steaming bowl of it, with a slice of toasted sourdough or wholegrain bread, makes for a deeply satisfying meal.

Provided by evelynathens

Categories     Low Cholesterol

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon butter
1/2 tablespoon olive oil
1 lb sweet onion, peeled, cut in half, cut thin crosswise
1 lb portabella mushroom, cleaned, cut in slices
1 stalk celery, chopped
1 large carrot, chopped
2 garlic cloves, minced
1/2 teaspoon salt
4 cups chicken stock (a little more may be required to thin soup if too thick)
1 1/2 teaspoons dried thyme or 1 1/2 teaspoons dried herbes de provence
1 small bay leaf
1/2 cup half-and-half
4 ounces part-skim ricotta cheese
4 ounces swiss cheese, grated
salt and freshly-cracked black pepper, to taste
minced fresh parsley (to garnish)

Steps:

  • Melt 1 tablespoon butter with 1/2 tablespoon olive oil in saucepan over medium heat. Add onions and saute, stirring every few minutes, until they are caramelized, about 15-20 minutes. Add the mushrooms, celery, carrot, garlic and salt, and saute, stirring occasionally, for a further 5 minutes. Add chicken stock, thyme (or herbes de provence) and bay leaf to saucepan. Reduce temperature to a slow boil and cook, covered, for 15-20 minutes longer, or until vegetables are tender. Remove from heat. Discard bay leaf.
  • (Carefully) blend soup in batches, either in blender, or using immersion blender, until soup is mostly pureed, leaving a bit of texture in the vegetables. Return to saucepan and over a low heat, whisk in half and half, ricotta and swiss cheeses, until cheeses have entirely melted into the soup. (If soup is too thick, thin with a little more hot broth). Season to suit your taste with salt and freshly-cracked black pepper.
  • Serve in deep bowls, garnished with a sprinkle of minced, fresh parsley.

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