The following soup was one of the last meals I cooked in North Carolina before our move, born primarily of the need to use up the last frozen container of my homemade brown stock along with the shredded cheese, mushrooms, garlic, spring onions and part of a yellow onion residing in our refrigerator. I did not intend to make a soup that tasted very similar to French onion soup. It was only after we tasted it and Greg exclaimed, "I love it! It's like French onion soup without the bread!" that I decided to call this robust mushroom & beef stock soup a "faux French onion soup."
Regardless of whether you're looking for a low carb or gluten-free soup recipe, or are watching your fat intake, or simply enjoy mushrooms and hearty soups made with beef stock, this recipe is for you. Its flavors are sufficiently robust that you can omit the cheese, if you prefer.
|Sauteing the mushrooms|
2 Tbs butter plus 1 Tbs butter
1 cup very thinly sliced onion
1 cup thinly sliced spring (or green) onions including green top
Approx. 15 cloves garlic, crushed
8 oz sliced mushrooms
scant 1/4 cup dry sherry
1 quart beef broth OR 2 cups brown stock + 2 cups water
Salt & Pepper to taste
Opt: A splash or two of Hot Pepper Sherry
Shredded cheese, e.g., Swiss, gruyere, gouda, parmesan, mozzarella, etc.
|Simmering the soup|