|>>|| No. 11414
Cream of Mushroom Soup with Condensed Onions and Shallots
- 300-450 gr brown button mushrooms, sliced
- 3 midsize onions, sliced
- 3 shallots, sliced
- 1 spring onion
- a few tsp. of plain wheat flour
- 1 pint of water
- 3/4 cup of double cream
- 1 teaspoon of tomato paste
- a few dollops of butter
- 1 tablesp. of grated Parmesan cheese (Grana Padano will do as well)
- 1/2 tablesp. of Philadelphia cream cheese
- Italian herbs mix
- vegetable stock
- dry (Italian) white wine
- red wine
Sautee the onions in a bit of butter in a smallish pan with a high rim until light brown, stirring constantly. Then first douse with a gulp of the white wine, allowing it to evaporate for a moment while still stirring, then add the shallots and just about cover with vegetable stock.
The onions and shallots must now simmer with a lid at low heat for approximately an hour, until they have turned brown and sticky. Add drizzles of water repeatedly as needed. This bit is a bit tricky, but if you get it right, you will be rewarded with a deliciously sweet onion flavour that you just won't get otherwise.
Meanwhile, fry the sliced mushrooms in another pan with a dash of salt and let simmer under a lid for a few minutes.
Then, in a separate pot, make your soup by starting out with a roux and then by gradually adding more water and flour and working your way up, whisking vigorously by hand so any flour clumps will dissolve, and adding the teaspoon of tomato paste somewhere along the process. Once you have a sufficiently thick texture, add some salt, a dash of pepper, a bit of vegetable stock, a dash of herbs, a hint of red wine, and finally the double cream, the Parmesan and the Philadelphia cheese. Lastly, add the fried mushrooms (including the liquid that may have collected in the pan from frying) and the condensed onions, stir gently, and let sit for about half an hour. Briefly reheat and stir gently. Sprinkle with chopped spring onion before serving.