Mushroom Soup Gratinée

What a better way to warm up and stay cozy than having a delicious broth of vegetables simmering on the back burner. This mushroom soup is a bit of a twist on the classic French Onion.

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 6

Ingredients

3 Tbsp unsalted butter
1 red onion, diced
1 pound cremini mushrooms, sliced
4 garlic cloves, minced
1 (.5 oz/14 g) package dried porcini mushrooms
1 Tbsp Dijon mustard
1 ½ tsp dried thyme
1 tsp salt
¼ tsp pepper
4 cups vegetable or chicken stock
1 cup red wine
6 slices sourdough bread at least 3 inches in diameter
1 cup shredded Gruyére

Method

1. Heat the butter in a Dutch oven or large saucepan over medium-high heat.
2. Add the diced onions and sauté for about 5 minutes, until they are translucent.
3. Stir in the garlic and mushrooms and continue cooking for another 8 minutes or so, until the mushrooms have softened.
4. Stir in the mustard, thyme, salt, pepper and cook another minute. Stir in the stock and wine. Bring to a boil, cover and turn the heat to medium-low.
5. Simmer for about 15 minutes. Taste and adjust the seasoning.
6. Place the bread on a baking sheet and divide the cheese among the slices.
7. Place the baking sheet under the broiler and toast until the croutons are golden brown.
8. Ladle the soup into bowls and top each with a cheesy crouton.

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Multipurpose Mushrooms

Recipe and photo courtesy of Holly from Jittery Cook.

Prep Time: 20 mins. | Cook Time: 15 mins. | Serves: 6

Ingredients

1 1/2 oz dried mushrooms
3 T unsalted butter, divided
3 cloves garlic, minced
1 1/2 lb fresh mushrooms, sliced
3 t chopped fresh thyme leaves
3 T each soy sauce, sour cream, olive oil, Vermouth or Sherry
freshly ground pepper

Method

1. Steep dried mushrooms in a covered bowl of boiling hot water for 20 minutes, then scoop them out and strain, reserving the mushroom stock. Roughly chop reconstituted mushrooms.
2. In a large pan, melt a tablespoon of butter over medium-high heat, then add the garlic and cook for a minute. Add all mushrooms and sauté for 5 minutes, then add 3/4 cup mushroom stock. Allow stock to reduce by half (takes about 5 minutes), then lower heat to medium-low and add butter, soy sauce, sour cream and oil. Cook for a few minutes to allow ingredients to combine and sauce to thicken. Season with pepper and garnish with thyme.
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