O
ORO Servings:
Yields 4 cups soup, about 3 lunch-sized servings
A play on french onion soup, this soup utilizes beef broth and cheese to elevate mushrooms to the peak of comfort food.
Ingredients
- 2 Tbsp Herbes de Provence Olive Oil (try Mediterranean Blend or Mushroom & Sage instead)
- 8 ounces mushrooms, thinly sliced
- 1/2 yellow onion, diced
- salt and pepper
- 1 yellow potato, small dice
- 1 tsp Old Bay seasoning
- 1 tsp worchestershire sauce
- 1/4 C dry white wine
- 2 C beef broth (chicken or vegetable is fine)
- 1 C milk
- 3 Tbsp flour
- 1 tsp Bianco (White) Balsamic (alternates: Lavender, Sicilian Lemon, Lemon Oregano)
- Shredded gruyere cheese (optional topping)
Instructions
- Cook olive oil, mushrooms, onion, salt and pepper in a saucepan over medium-high heat. Stir infrequently to allow the mushrooms to brown and become fragrant, about 10 minutes.
- Stir in potato, old bay, and worchestershire. Cook for 10 minutes.
- Pour in wine and scrape the bottom of the pan to deglaze.
- Add in broth. Bring to a boil, then reduce the heat to medium and simmer for 10 minutes.
- Whisk together milk and flour. Reduce the soup to low heat and stir in the milk. Cook for 2 minutes.
- Take soup off the heat. Using an immersion blender, puree the soup to your desired texture.
- Stir in vinegar.
- Serve in bowls topped with shredded gruyere cheese.
