Caramelized Onion and Mushroom Bisque

Tasty skillet soup made using sweet onions and mushrooms makes a delicious dinner.

  • Prep Time 50 min
  • Total Time 1 hr 30 min
  • Servings 7

Ingredients

2
tablespoons butter
3
lb sweet onions, sliced into rings
2
cloves garlic, finely chopped
4
cups vegetable broth (32-oz carton)
2
tablespoons olive oil
4
packages (about 3.5 oz each) fresh shiitake mushrooms, stems removed, sliced
3/4
teaspoon salt
1/2
cup whipping cream
2
tablespoons dry sherry
1
tablespoon fresh lemon juice
1/8
teaspoon white pepper

  • 1 In 4-quart Dutch oven, melt butter over medium heat. Cook onions in butter 35 minutes, stirring occasionally, until lightly browned and very tender. Add garlic; cook 1 minute. Add 1 cup of the broth, stirring to loosen browned bits from bottom of pan. Stir in 2 cups broth. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Remove from heat; cool 30 minutes.
  • 2 Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms in oil 8 to 10 minutes or until lightly browned and liquid has evaporated; stir in 1/2 teaspoon of the salt. Remove from heat; keep warm.
  • 3 In blender, place half of the onion-broth mixture. Cover; blend on medium speed 2 minutes or until smooth. Pour into large bowl. Repeat with remaining mixture. Return pureed mixture to Dutch oven. Stir in remaining 1 cup broth and the whipping cream; heat to boiling. Remove from heat; stir in sherry, lemon juice, pepper and remaining 1/4 teaspoon salt. Top with mushrooms.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
222
,
% Daily Value
Total Fat
13g
13%
(Saturated Fat
6g,
6%
),
Sodium
389mg
389%;
Total Carbohydrate
25g
25%
(Dietary Fiber
5g
5%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Other Carbohydrate; 3 Vegetable; 2 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.