Mushroom and caramelized onion soup
Preparation time: 1 hour
Soaking time: 20 minutes
Cooking time: 45 minutes
Yield: 14 cups
This hearty pasta soup was inspired by a recipe in Food & Wine magazine.
List of Ingredients
1/2 ounce dried porcini mushrooms
2 cups boiling water
8 ounces orzo pasta
2 tablespoons each: olive oil, butter
2 yellow onions, halved, thinly sliced
1 sweet onion, halved, thinly sliced
1 clove garlic, minced
1 tablespoon fresh or 2 teaspoons dried thyme leaves
8 ounces cremini mushrooms, cleaned, stems removed, thinly sliced
2 tablespoons Madeira wine or dry sherry
2 cans (14 1/2 ounces each) each: low-sodium beef broth, low-sodium chicken
broth
4 tablespoons chopped flat leaf parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
Recipe
1. Place porcini in bowl. Cover with boiling water; let sit until softened,
about 20 minutes. Remove porcini, reserving liquid. Dice mushrooms; set
aside. Strain liquid using fine mesh strainer; discard grit. Set aside.
2. Place orzo in large stockpot over medium-low heat. Cook, stirring
continuously, until light golden, about 6 minutes. Add enough water to cover
by three inches. Heat to a boil; cook until orzo is just tender, about 10
minutes. Drain; set aside.
3. Heat olive oil and butter in same stockpot over low heat. Add onions,
garlic and thyme; cook, stirring occasionally, until onions are very soft
and golden brown, about 45-50 minutes. Add cremini mushrooms; cook, stirring
occasionally, about 8 minutes. Add Madeira; cook 1 minute. Add porcini,
strained liquid, beef and chicken broth. Heat to simmer; reduce liquid by
1/4, about 5 minutes. Add orzo; cook until heated through, about 2 minutes.
Stir in parsley, salt, black and red pepper.
Nutrition information per serving:
130 calories, 33% calories from fat, 4.9 g fat, 1.8 g saturated fat, 7 mg
cholesterol, 420 mg sodium, 17 g carbohydrate, 5 g protein, 1.5 g fiber
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