Description
Hearty German-inspired mushroom and onion delight soup brings comfort from woodland regions of Bavaria. Silky ingredients blend seamlessly, offering warm nourishment that connects you with rustic culinary traditions.
Ingredients
Scale
- 1 lb (454 g) cremini or button mushrooms, sliced
- 2 large yellow onions, thinly sliced
- 4 cups (946 ml) beef or vegetable broth
- 1 cup (237 ml) heavy cream
- 1 ½ cups (170 g) shredded Gruyère or Swiss cheese
- 6 slices of baguette or crusty bread
- 3 tbsps (45 g) unsalted butter
- 2 tbsps (30 ml) olive oil
- ½ cup (118 ml) dry white wine (optional)
- 4 garlic cloves, minced
- 1 tbsp (3 g) fresh thyme leaves (or 1 tsp (1 g) dried thyme)
- 1 bay leaf
- ¼ cup (30 g) all-purpose flour
- ½ cup (50 g) shredded Gruyère or Swiss cheese (for bread topping)
- 2 tbsps (6 g) chopped fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Caramelize Onions: Melt butter in a large pot over medium heat. Spread sliced onions evenly and allow them to slowly transform into a rich, golden-brown state for 20-25 minutes, adjusting heat to prevent burning.
- Sauté Mushrooms: In a separate skillet, heat olive oil and cook mushrooms until they develop a deep brown color and release moisture, about 6-8 minutes. Transfer to the onion pot.
- Enhance Aromatics: Add minced garlic and fresh thyme to the mushroom-onion mixture. Cook for 1-2 minutes until fragrant, releasing their essential oils.
- Create Base: Dust the vegetable mixture with flour, toasting for 1-2 minutes to eliminate raw flavor. Gradually whisk in broth and white wine, ensuring a smooth consistency without lumps.
- Develop Flavor: Introduce a bay leaf and simmer the soup for 15-20 minutes, stirring occasionally. Remove the bay leaf once cooking is complete.
- Finish and Enrich: Incorporate heavy cream and gradually fold in shredded Gruyère cheese until completely melted, creating a luxuriously smooth texture.
- Prepare Garnish: Preheat broiler. Arrange baguette slices on a baking sheet, top with additional Gruyère, and broil for 1-2 minutes until cheese turns golden and bubbly.
- Serve: Ladle soup into bowls, top with the crispy cheese-laden baguette slice, and garnish with freshly chopped parsley for a vibrant final touch.
Notes
- Caramelize Onions with Care: Low and slow cooking is key to developing rich, sweet flavors without burning. Patience transforms ordinary onions into a golden-brown flavor base.
- Master Mushroom Sautéing: Ensure a hot, dry skillet to achieve deep browning and concentrate mushroom essence. Avoid overcrowding the pan to prevent steaming instead of proper caramelization.
- Prevent Flour Lumps: Toast flour briefly before adding liquid to remove raw taste and create a smooth, silky texture. Whisk continuously while adding broth to guarantee a seamless, lump-free consistency.
- Cheese Melting Technique: Remove soup from direct heat when adding cream and cheese to prevent curdling. Fold cheese gradually for a luxuriously smooth, velvety finish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: European
Nutrition
- Serving Size: 7
- Calories: 288
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 66 mg