Cream of Mushroom and Caramelized Onion Soup
This soup is a hybrid between a Cream of Mushroom and a French Onion Soup. The sweetness of the caramelized onions works beautifully with the earth mushrooms and rich heavy cream. It’s just what you want on a cold night.
1. Heat olive oil in a large heavy soup pot over medium-high heat. Add in the mushrooms and cook until their liquids have released and reduced, 6-8 minutes. Add in the onions and cook everything, stirring occasionally until onions are caramelized and mushrooms are deep golden brown, 20 minutes.
3. At this point you can leave it chunky or use an immersion blender to make it a smooth creamy soup. Serve piping hot with crusty bread for dipping.