French Onion And Wild Mushroom Soup

1. 1

   In a heavy soup pot, melt the butter with the olive oil, 2 turns of the pan, over medium-heat. Stir in the onions, bay leaf and thyme. Season with salt and pepper. Cook until the onions are softened and browned, 25 minutes.

2. 2

   Meanwhile, in a large saucepan, bring the chicken broth, mushrooms and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, remove the mushrooms and slice.

3. 3

   Preheat the broiler. Pour the sherry into the onions and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and hot broth.

4. 4

   Toast the bread under the broiler, rub with the garlic and top with the cheese. Broil until melted. Ladle the soup into bowls and serve with the toasts.

* Per serving · 4 servings · Values may vary.