This recipe is from Everyday with Rachael Ray Magazine March 2009
Ingredients
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-
4 tablespoons butter
-
2 tablespoons extra-virgin olive oil (EVOO)
-
3 large onions thinly sliced
-
1 bay leaf
-
1 1/2 teaspoons ground thyme
-
Salt and pepper
-
1 32-ounce container (4 cups) chicken or beef broth
-
1 1-ounce package mixed dried wild mushrooms
-
1/4 cup to 1/3 cup dry sherry (eyeball it)
-
4 crusty bread thick slices
-
1 large clove garlic halved
-
1/2 pound gruyere cheese shredded
Recipe Method
1. In a heavy
soup pot, melt the
butter with the EVOO, 2 turns of the
pan, over medium-high heat. Stir in the onions,
bay leaf and
thyme;
season with
salt and
pepper. Cook until the onions are softened and browned, 25 minutes.
2. Meanwhile, in a large saucepan, bring the chicken broth, mushrooms and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, remove the mushrooms and slice.
3. Preheat the broiler. Pour the sherry into the onions and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and hot broth.
4. Toast the bread under the broiler, rub with the garlic and top with the cheese. Broil until melted. Ladle the soup into bowls and serve with the toasts.
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