We’re Cooking: Mushroom and Onion Soup with Rosemary Cheddar Toasts

Warm, tasty and comforting with lots of fresh herbs and red wine this is the perfect soup to warm you on a chilly night and watch the lights twinkle on your Christmas tree. Serve with a hearty red, like a nicely aged Tempranillo or earthy Oregon Pinot Noir like Valdubon Crianza from Ribera del Duero or a Domaine Drouhin Arthur.


Mushroom and Onion Soup with Rosemary Cheddar Toasts
3 tablespoons butter(divided)
8 oz cremini mushrooms, sliced
2 large white onions, sliced in half then sliced thinly into half moons
3 garlic cloves, minced
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
3 cups beef broth
2 cups chicken stock
2 cups red wine
1/2 cup Sherry
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1/2 teaspoon red pepper flakes (optional)
salt and pepper
4 slices day old rosemary bread
4 ounces shaved sharp white cheddar cheese
shaved Parmesan and chopped scallions for garnish

Preheat oven to 350 degrees.  Heat two tablespoons butter in a large dutch oven and add the onions and cook over medium heat until the onions start to caramelize and get very soft.  Add the mushrooms, garlic and a touch of chicken stock with the vinegar and Worcestershire and cook until soft, about 5 minutes. Then add the herbs, pepper flakes, wine, beef broth and rest of the stock and bring to a boil then simmer for 20 minutes.  Season to taste (the broth and the stock are generally salty so seasoning at the end will ensure the soup isn’t too salty.) Meanwhile combine the remaining tablespoon of butter, softened, with the shaved cheddar cheese and divide on the top of the 4 slices of bread. Place on a baking sheet and into the oven.  Cook until well toasted and crunchy.  Season lightly with salt and pepper.  Spoon a heaping ladle of soup into bowls and top with chopped fresh scallions and shaved parm.  Serve with the croutons on the side for dipping.


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