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.
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
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.