Caramelized Onion And Wild Mushroom Soup With Goat Cheese Croutons


Northern California abounds with wonderful artisans who enable us to enjoy farm to table cuisine.  We love fresh goat cheese and foraged mushrooms.  This recipe contains both elements in a hearty and meatless classic.

Category : Vegetarian



1 tablespoon olive oil

3 tablespoons butter

1 1/2 pounds onions, halved, thinly sliced (about 5 cups)

1 1/2-ounce package dried porcini mushrooms

12ounces assorted wild mushrooms (such as crimini and stemmed shiitake), sliced

8 ounces button mushrooms, sliced

3 garlic cloves, minced

4 teaspoons chopped fresh thyme or 1 1/2 teaspoons dried

1/2 cup dry sherry

3 1/2 cups canned low-salt chicken broth or vegetable broth


18       1-inch-thick slices French-bread baguette, toasted

8         ounces soft fresh goat cheese, room temperature



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 tablespoons butter and olive oil in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add sherry and garlic; stir 20 seconds. Stir in onion mixture, then broth.  Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)

Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.


Serves 6

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Lagniappe Peak, Napa Valley