My friend Susie has asked for a soup recipe (it was delightful to hear from her). And so, I thought I'd share my new favorite soup recipe from The French Market by Joanne Harris (Chocolat) & Fran Warde. It's fabulous and perfect for Lent if you are trying, as I am, to eat vegetarian until an Easter lamb feast!
4 T unsalted butter
1/4 cup olive oil
1 1/2 lbs onions, thinly sliced
1/2 lb wild or crimini mushrooms, sliced
3 garlic cloves, chopped
3 cups of chicken or vegetable stock
2 cups dry red or white wine
3 sprigs of fresh thyme (I used more)
2 bay leaves
sea salt to taste
freshly ground pepper to taste
6 slices of day old crusty bread (I cubed and roasted the bread - like croutons)
Heat butter and oil in pot over medium heat. Add onions and cook, stirring often, until soft and golden, about 20 minutes. Add mushrooms and garlic and cook for 10 more minutes. Sir in stock, wine, thyme, and bay leaves. Season with salt and pepper and bring to boil over high heat. Reduce the heat to low and simmer for 45 minutes. Remove thyme and bay leaves. Place cubed crusty bread in six bowls and ladle in the soup. Serve hot.
Serves 6 ... Use white wine for a lighter, sweeter taste and a red for a richer, darker flavor. (The photo above is from a new blog I've just found and is now listed under the food & wine section in the sidebar: Wine Terroir, Wine Tasting in France. If interesting stories of vineyards and evocative photos delight you as they do me, visit this site. It's an excellent blog).