Caramelized Onion and Portobello Mushroom Soup with Goat Cheese Croutons

Caramelized Onion and Portobello Mushroom Soup with Goat Cheese Croutons
Photo by Brian Leatart

Ingredients

  • 18 1-inch-thick slices French-bread baguette
  • 1 ½ pounds onions
  • 4 fresh thyme sprigs
  • 1 ½ pounds portobello mushrooms
  • 1 cup dry white wine
  • 3 tablespoons Cognac or brandy
  • 8 cups canned vegetable broth
  • + 3 more ingredients
    • 8 ounces soft fresh goat cheese
    • 3 tablespoons butter
    • 3 garlic cloves

Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl. Melt remaining 2 tablespoon...

View full recipe at Epicurious

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