ONION MUSHROOM WINE SOUP

ONION MUSHROOM WINE SOUP

Caramelized onion, sauteed mushroom and celery with potato simmered in a mushroom, tomato, red wine broth with baby spinach! Toasted English muffin croutons texture like dumplings!

Makes 18 cups

CARAMELIZED ONIONS:

3 lg. sweet onions – cut off ends, cut in half from end to end, peel bith halves, then cut crosswise into 1/4 inch wide half rings

2 T. extra virgin olive oil

sea salt and black pepper

In extra-large skillet, over medium heat, melt oil till hot.

Add onions all at once. Stir to coat with oil, salt and pepper to taste, then saute till soft around the edges.

Raise heat to medium-high. Let cook without stirring for 1 minute to slightly char the edges, then stir to cook and lightly char the rest.

Now, turn heat to low and simmer till onions are equally brown, soft and sweet. It takes awhile. Stir as needed.

Adjust for salt and pepper.


1-1/2 lbs. white button mushrooms – wash, trim stems, cut into quarters (like a cross), or into 6ths if very large

1/2 c. margarine

1 c. sliced celery, 1/4 inch wide pieces

1 t. salt

2 t. mild paprika

2 t. garlic powder

1/4 t. red cayenne pepper

3, 15 oz. cans whole potatoes, drained, rinsed well, cut into halves or quarters (like a cross)

8 c. water

3 T. Minor’s Mushroom Base (from GFS Food Store or buy online)

2 c. dry red wine ( I used Shiraz – Gato Negro)

2 c. froz. Italian green beans

6 oz. can tomato paste

freshly ground black pepper

salt to taste


8 c. loosely packed fresh baby spinach leaves

optional: croutons made from toasted English muffin halves – toast or broil muffins, spread with margarine, cut into cubes


Make the caramelized onion. Set aside.

In large soup pot, over medium heat, combine mushroom, margarine and celery. Stir well to coat with margarine as it melts.

Add salt, paprika, garlic powder, red cayenne powder. Saute till mushroom and celery soften.

Add caramelized onion. Stir to evenly disperse.

Add remaining ingredients, except spinach and croutons, stirring after each addition. Cook at a slow boil for 30 minutes, uncovered.

Add spinach, stir to submerge and cook till tender. Adjust for salt and pepper. Serve immediately alone, or with croutons, or reserve for service later.

Notes: Toasted English muffins make great croutons for soup. When cut into little wedges, they plump up like dumplings in the soup.






 

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