wild mushroom soup with croutons
fall is here!
wild mushroom soup
large onion - sliced
2 cups oyster, shiitake, and/or cremini mushrooms, chopped roughly
17 oz. beef broth (or veg. broth)
half a stick of butter
a few tablespoons of white flour
2 bay leaves
hefty splash of merlot
caramelize onions with butter and a little salt & sugar in big, heavy pot. ***
add mushrooms when onions are beginning to caramelize.
add more butter.
add rosemary, thyme, and bay leaves and fry for a moment.
whisk a 1-3 tablespoons of flour into mix until incorporated.
turn the heat up!
pour up to a cup of the merlot into the pot.
stir well to deglaze. let sit for a minute.
pour beef stock into pot. stir well.
cover & let simmer for 15-30 minutes, stirring every so often.
crusty white bread (stale is best) cut into cubes
mix up about 1/3 cup oil with seasoning.
arrange bread cubes in a single layer on a cookie sheet.
brush bread cubes with seasoned oil.
turn the bread over & brush the other side.
put in oven at 425.
keep eye on croutons & turn them over a few times.