This mushroom and onion soup gets its deep flavor from umami-rich porcini mushrooms and a note of sweetness from onion, creating a satisfying and hearty soup that’s perfect for a cold day.
Prep time: 5 min
Cook time: 165 min
Total time: 170 min
Makes 6 to 8 servings
Melt butter in stock pot, add onion and cook slowly until caramelized.
Add mushrooms and cook for additional 10 minutes.
Deglaze with sherry and allow to reduce by half.
Add beef broth, chicken broth and bay leaf. Bring to boil, reduce heat to very slow simmer and cook for 2 hours.
Cool soup overnight in refrigerator for best flavor.
Reheat on stove under low heat, stirring often. Remove bay leaf and season to taste with fresh thyme, salt and ground black pepper.