I created this recipe while making my favorite onion soup. It was on one of the first crisp fall days of the season, and I had the onions, broth, and herbs ready to go. However, my dried porcini mushrooms in my pantry had been staring at me for days so I decided to toss them in, hoping to see what would happen.
Porcini Onion Soup ©Reel Chow
The porcini mushrooms gave an earthy, meaty, buttery, and nutty flavor and texture. The use of two different broths, plus water, also contributed to a hearty, yet light soup flavor. I did not want the chicken broth to over power the onion and porcini flavor. I do like the flavor of the chicken broth but this recipe is very easy to make. Just throw everything into a pot and let simmer for an hour for the flavors to blend.
Ingredients:
- 1 large yellow onion, sliced
- 1 large red onion, sliced
- 3 sprigs of tarragon
- 1 package of dried porcini mushrooms
- One 32 ounce box of organic, low sodium chicken broth
- One 32 ounce box of organic, low sodium vegetable broth
- 2 cups of filtered water
- 1 teaspoon of turmeric
- 1 tablespoon Italian seasoning
- sea salt and black pepper to taste
- 1 tablespoon of good quality light extra virgin olive oil
Prepare the onions. I use a mandoline to slice the onions to get the right thickness per slice. Next, in a large soup pot or heavy bottom pot, add the olive oil over medium-low heat. Once the oil is ready add the onions with a pinch or two or sea salt. Cook for about 5-10 minutes, until softened just a bit.
Next, add in the broth and water. Add the porcini mushrooms, turmeric, Italian seasoning, tarragon sprigs and black pepper. Top the pot with a lid and turn the heat to medium high, bring to a boil and then lower to simmer. Let it simmer for 45 minutes to an hour.
Enjoy this hearty treat on a chilly fall day with your friends and family. As always, eat well.
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