It has been a verra long week, and I'm craving comfort food on a Friday. Do not tell me what the temps are outside. I refuse to acknowledge this current heatwave. In fact, I'm defying it with this soup.
I love mushrooms and onions, and this classic twist was one I thought of years ago and have seen many variations. Since this is the harvest season, I'd love to venture with an expert out into the forest somewhere, anywhere and forage for mushrooms. It's on my bucket list of things to learn. My husband's grandfather (he was from Italy) used to take him mushroom hunting. Sadly, the knowledge did not sink into my husband. As always, feel free to tweak the recipe to suit your taste.
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
2 cloves garlic, minced
¼ teaspoon salt
8 oz. fresh mushrooms of your choice
4 oz. fresh Portobello mushrooms, sliced
32 oz reduced-sodium chicken broth (1 carton)
2 cups sherry or Marsala wine (your choice and optional)
1 tablespoon fresh thyme or ½ teaspoon dried (optional)
In a large saucepan, sauté onion, garlic, and salt in oil and butter until softened.
Add mushrooms and cook until most of liquid is evaporated. Approximately 10 minutes.
Add broth and your choice of sherry or wine, and thyme. Bring to a boil and then reduce heat. Cover and simmer for 20 minutes.
Ladle soup into bowls and serve with croutons and Parmesan cheese.