Recipes

Mushroom and Onion Soup

Makes approximately 2 quarts

2 tablespoons olive oil
8 cups Vidalia onions, cut in half lengthwise and thinly sliced
½ teaspoon kosher salt
8 cups (¼-inch slices) fresh cremini mushrooms
2 tablespoons fresh thyme, roughly chopped
2 cloves garlic, minced
1 cup dry sherry
8 cups beef broth
Garnish: fresh thyme, fresh white beech mushrooms

In a large Dutch oven, heat olive oil, onions, and salt over medium heat, stirring to coat. Cook, stirring occasionally, until onions are caramelized, 35 to 45 minutes. Add cremini mushrooms, thyme, and garlic; continue to cook for 15 minutes. Add sherry and broth. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer for 40