Cream Of Caramelized Onion And Mushroom Soup Recipe

Name: Cream Of Caramelized Onion And Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
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.
2
(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.
3
Serve in deep bowls, garnished with a sprinkle of minced, fresh parsley.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Cream Of Caramelized Onion And Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Caramelized Onion And Mushroom Soup

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