🍄 Mushroom & Caramelized Onion Soup with Cheesy Toasties and Bacon
🕒 Total Time: 1 hour
Servings: 4
🧅 Ingredients:
For the Soup:
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2 tbsp olive oil
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1 tbsp butter
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2 large onions, thinly sliced
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2 garlic cloves, minced
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500g (1 lb) mixed mushrooms (cremini, button, shiitake), sliced
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1 tbsp fresh thyme leaves (or 1 tsp dried)
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1 tbsp balsamic vinegar
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1 tbsp soy sauce (adds umami)
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750ml (3 cups) vegetable or chicken stock
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150ml (½ cup) heavy cream (optional for richness)
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Salt and pepper to taste
For the Cheesy Toasties:
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4 slices of crusty bread (sourdough or country loaf)
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1 cup grated cheese (Gruyère, cheddar, or a mix)
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1 tbsp butter (for spreading)
For the Bacon:
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4 slices streaky bacon (or pancetta)
🍳 Instructions:
1. Caramelize the Onions:
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Heat olive oil and butter in a large pot over medium-low heat.
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Add sliced onions with a pinch of salt and cook slowly for 25–30 minutes, stirring occasionally, until deeply golden and caramelized.
2. Cook the Mushrooms:
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Add garlic and mushrooms to the pot. Cook over medium heat until mushrooms release their moisture and brown, about 10 minutes.
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Stir in thyme, balsamic vinegar, and soy sauce. Cook 2 more minutes.
3. Simmer the Soup:
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Pour in the stock, stir well, and bring to a simmer.
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Cover and simmer for 10–15 minutes.
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(Optional) Add cream and stir through. Season with salt and pepper to taste.
4. Prepare the Toasties:
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Butter one side of each bread slice.
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Place cheese between two slices, buttered side out.
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Grill or pan-fry on both sides until golden and cheese is melted.
5. Crisp the Bacon:
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In a separate skillet or oven, cook bacon until crispy. Drain on paper towels.
🍽 To Serve:
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Ladle hot soup into bowls.
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Cut cheesy toasties into fingers or halves, and serve on the side or float on the soup.
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Crumble crispy bacon on top or serve on the side.
📝 Tips:
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Add a splash of dry sherry or white wine with the mushrooms for extra depth.
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For a smoother soup, blend part of it and mix back in.
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Use smoked cheese for a deeper flavor.