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French Onion and Wild Mushroom Soup

This twist on traditional French onion soup uses mushrooms for added depth of flavor.

  • Total Time21 Minutes 5 Seconds
  • Yield
  • DifficultyIntermediate
french onion and wild mushroom soup with croutons

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Ingredients

  • 3 medium 260 g onion, julienned
  • 2 Tablespoons 30 ml extra virgin olive oil
  • 1 dried bay leaf
  • ½ teaspoon fresh thyme leaves
  • ½ teaspoon salt, optional
  • ½ teaspoon ground black pepper
  • 4 Tablespoons 60 g unsalted butter [or optional]
  • ½ cup 120 ml dry sherry, divided
  • 4 cups 960 ml beef stock [or roasted vegetable stock]
  • ½ ounce 14 g dried mushrooms
  • 1 medium 60 g carrot
  • 3 teaspoons 8 g chia seed
  • 3 Tablespoon 260 g medium onions, julienned
  • 2 Tablespoons 30 ml extra virgin olive oil, optional
  • 1 Tablespoon bay leaf
  • ½ teaspoon fresh thyme leaves
  • ½ teaspoon salt, optional
  • ½ teaspoon ground black pepper
  • 4 Tablespoons 60 g unsalted butter, or optional
  • ½ ounce 120 ml dry sherry, divided
  • 4 cups 950 ml beef stock, or roasted vegetable stock
  • ½ ounce 6 g dried mushrooms
  • 1 medium 60 g carrot
  • 3 teaspoons 8 g chia seeds

Directions

    1. In a large sauté pan over medium-low heat, add oil, onion, and bay leaf. Sauté until golden brown then add butter and seasoning. 
    2. Deglaze with 1/3 cup (90 ml) of sherry and let reduce.
    3. Meanwhile, add stock, dried mushrooms, carrots and chia seeds to the Vitamix container and secure the lid. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.
    4. Add sautéed onion and remaining sherry. Select variable 2. Blend for 20 seconds.
    1. In a large sauté pan over medium-low heat, add oil, onion, and bay leaf. Sauté until golden brown then add butter and seasoning.
    2. Deglaze with 80 ml of sherry and let reduce.
    3. Meanwhile, add stock, dried mushrooms, carrots and chia seeds to the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 6 minutes or until steam escapes the vented lid.
    4. Add sautéed onion and remaining sherry. Select variable 2. Blend for 20 seconds.
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Nutrition

1 serving (347 g)
Calories 260
Total Fat 20g
Total Carbohydrate 14g
Dietary Fiber 3g
Sugars 4g
Protein 6g
Sodium 1400g
Saturated Fat 9g

Chef's Note

If using fresh mushroom use 3/4 cup (80g). To spice up this soup, add hot sauce, pepperoncini peppers, or your favorite spice blend. Serve with crostini and melted Gruyere cheese.

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