Carmelized Onion And Portobello Mushroom Soup With Goat Cheese C

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1 1/2 lbs onions, halved, thinly sliced (about 5 cups)
• 4 fresh thyme sprigs
• 1 1/2 lbs portabella mushrooms, stemmed, caps halved and cut crosswise into 1/4-inch-thick strips
• 3 tablespoons cognac or 3 tablespoons brandy
• 3 garlic cloves, minced
• 8 cups canned vegetable broth
• 1 cup dry wine
• inch-thick slices french baguette, toasted (18 slices)
• 8 ounces soft fresh goat cheese, room temperature

Recipe

• 1 melt 1 tablespoon butter in heavy large pot over high heat.
• 2 add onions and thyme; saute until onions begin to soften, about 8 minutes.
• 3 reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes.
• 4 transfer onion mixture to medium bowl.
• 5 melt remaining 2 tablespoons butter in same pot over medium-high heat.
• 6 add mushrooms; saute until soft, about 12 minutes.
• 7 add cognac and garlic; stir 20 seconds.
• 8 stir in onion mixture, then broth and wine.
• 9 bring to boil.
• 10 reduce heat to low; simmer until onions are very tender, about 45 minutes.
• 11 discard thyme sprigs.
• 12 season soup with salt and pepper.
• 13 (can be made 1 day ahead. cool slightly; cover and chill. bring to simmer before serving.).
• 14 preheat broiler.
• 15 place baguette slices on large baking sheet.
• 16 spread goat cheese on baguette slices, dividing equally.
• 17 broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds.
• 18 divide soup among 6 bowls.
• 19 top with croutons and serve.