What You'll Need
Soup Pot
Wooden spoon
Cutting board
Sharp chopping knife
Ingredients
3 Large onions
2 cloves garlic
handful of parsley sprigs (leaves) sort-of chopped
32oz. box of beef broth
1 1/2 C red wine
1 cup mushrooms, finely chopped
3 tbsp salt
bag of shredded swiss cheese
a few slices of sour dough bread
1 tbsp olive oil
4 tbsp butter
How To:
1. Slice the onions in to 1/4in. slices so they look like circles and cut those circles in half. Chop up the garlic in to fine pieces (this is called mincing).
2. Put the butter and olive oil in the soup pot. Turn the stove to MED (6-7) and melt the butter. Once it's melted, add the onions and garlic.
3. Sautee these for 10 minutes then add the sprigs of parsley and chopped up mushrooms. Keep sauteeing until the onions turn golden/mahogany brown.
4. After the onions have reached a brown color, add the red wine. Let this sit for one minute.
5. Add the beef stock and bring to a rolling boil. Add the salt.
6. Turn the heat down to LOW-MED (3-4) and let the soup simmer (small boiling) for 25 minutes.
7. While the soup is simmering, cut the slices of sour dough bread in to chunks.
8. Back to the soup. Get ready two-four large mugs/bowls out. After 25 minutes of simmering, ladle the soup in to the mugs.
9. After the soup is in the mugs, distribute the bread chunks over the mugs you are using and immediately add cheese to the top.
Enjoy!
**A few notes: you can toast the sourdough before you put it in if you'd like. I tried this with a bread-bowl but it was unsuccessful. When I figure out how to do it, I'll let you know! Also, remember farmer's markets are an excellent way to find quality food at an extremely discounted price!
I think this will be the first "Fall Soup Sunday" selection this year!
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