Wednesday, April 14, 2010

Mushroom Soup

i am one of those people
you know,
the kind who order french onion soup
and ask
if they can "hold" the cheese
i know, i know
who does that?
apparently,
i do
i like the broth
i love the onions
i even like the soggy bread bits
but because
it really isn't the healthy option
i don't ever make it at home
but i do make something
sorta similar
that you can eat
relatively guilt free
Mushroom Soup
(printable recipe)
olive oil
1 medium onion--thinly sliced
2 Tbs marsala wine or sherry or water (whichever you like)
2 Tbs finely chopped shallot
1 large garlic clove--finely chopped
1/2 tsp dried thyme
1/2 cup red wine
12 oz chopped/sliced mushrooms (i use crimini, shitake and oyster)
3 cups broth--chicken or vegetable
 generous dash of worcestershire sauce
salt and pepper to taste
2 Tbs finely chopped parsley
 finely grated bellavitano black pepper cheese (this is from sartori cheese and is awesome, but you can substitute your favorite melty cheese)
salt and pepper
1/2 tsp dried thyme
For the "crouton"
4 pieces filo dough
2 Tbs unsalted butter-melted
For the soup:
Heat a stockpot and add olive oil.  Toss in onions and then lower heat and allow to cook until soft and beginning to brown.  If they start to burn, put in a bit of the marsala or liquid of choice to slow cooking.  Toss in shallot and garlic. Do not let the shallot and garlic burn.  When they are softened, add remaining marsala (or liquid of choice).  Drop in the mushrooms and stir to coat. Let cook down about 15 minutes. Increase the heat to medium and add red wine and let simmer another 10 minutes.  Drop in thyme, and salt and pepper to taste.  Hit with a dash of worcestershire sauce. Add  the broth.  Let simmer for about 30 minutes, until all the flavors meld together.  Divide soup into bowls, top with a bit of parsley and a bit of grated cheese (as much as you want!).
Meanwhile, make the crouton
lay a piece of filo on a cookie sheet lined with parchment.  Paint on a bit of butter and place the next layer on top. Continue with all 4 pieces.  Grate the cheese on the top to make a thin layer. Cut into large squares. Place in 400 degree oven until it is nicely browned.



15 comments:

  1. Sounds delish, and looks so appetizing too.
    Maggie

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  2. M is for, "May I have soMe More?" YuMMMMM!!

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  3. I'm not a mushroom fan. I'll eat it on pizza but that's about it. I'm sure my husband would love this.

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  4. that is just so amazing.. Yummy...

    Have a great day...
    Awards are up I hope you stop by and grab them.. plus a giveaway...

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  5. I can't reach you by email. Let me know about the 20th; I would love to! :)

    ps - your soup looks fabulous!

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  6. I love french onion soup and I love mushrooms too. I am going to have to make this! Yummy!

    Happy Alphabet Thursday

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  7. Oh. I love you!

    In a totally, politically correct blogging sort of way!

    I adore mushroom soup and I make a killer one with lots and lots of heavy cream.

    I have to really limit my dairy and this would be wonderful!

    Thank you, thank you! For this momentuous stop on my journey through Alphabe-Thursday's letter "M"!

    A+

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  8. I love onion soup and this recipe looks yummy! Thank you for sharing and don't feel weird about how you like your soup...it's just fine!

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  9. That soup sounds delicious.....now off to see what other yummy things you've posted........

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  10. drooling ... again ... seriously drooling!

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  11. yummy! you have the best recipes......I love soup!

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  12. This looks and sounds amazing; and I'm all for anything with olive oil, onion, garlic, red wine, worcestershire, and thyme.... I just wish I liked mushrooms. This recipe could probably change my mind.

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  13. I love mushroom soup, but sadly I have family members who won't eat anything with mushrooms. (They're no fun.)

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  14. Croutons from philo dough - brilliant! I love french onion soup and order it at every opportunity.

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