comforting mushroom and onion soup

Published on November 5, 2013

Whelp, Halloween is officially over.

Which means that you’ve probably been stuffing your face with stolen (ok, ok…borrowed) candy all weekend, and now you’re a nasty combination of jittery, lethargic and just plain fuzzy.

I won’t tell if you won’t.

After 3 bags of candy corn and a batch of candy corn fudge I need a form of nourishment that isn’t 110% sugar. And since I’m planning to chow down on some turkey in a mere 23 days, I also need to make sure I shed my candy weight…so I can replace it with mashed potato weight.

This soup is just the ticket. Light on the scale but definitely not on flavor… and if it just feels too healthy you can always double up on the croutons and cheese…or add some candy corn.

Your call.

Here’s what you’re gonna need:

3 tablespoons butter
1 pound sliced mushrooms (I use a mixture of button, crimini and shitake)
2 medium yellow onions, coarsely chopped
2 ½ cups chicken stock
3 tablespoons tomato paste
1/3 cup dry white wine
1/3 cup fresh parsley (or 1/4 cup dry parsley)
½ cup grated mozzarella cheese
Homemade croutons
Fresh cracked pepper, to taste

Mushroom & Onion Soup

And when you cook with wine you should always pour a glass for yourself!

Mushroom and Onion Soup

Here’s what you’re gonna do:

Sauté mushrooms and onions in butter until tender. About 5- 10 minutes.

Mushroom & Onion Soup

Add the chicken broth, tomato paste and parsley.

Mushroom & Onion Soup

Bring to a boil and then reduce heat and simmer 10 minutes.

Mushroom & Onion Soup

Add white wine (do not boil again).

Mushroom & Onion Soup

Serve and top with croutons, mozzarella cheese and pepper.

Mushroom and Onion Soup

All that’s left is to dig in… and enjoy your fully nourished and un-fuzzy mind!

xoxo,

KP


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