I had a little extra time on Sunday afternoon so I made Wild Mushroom and Onion Soup for Paula and I to enjoy. We had it when I got home from work along with a Mushroom Tart that Paula had made that afternoon. It is a recipe that we have enjoyed in the past from a cookbook called A Cook’s Book of Mushrooms by Jack Czarnecki. We ate in his restaurant in Oregon many years ago and he has some great recipes if you like mushrooms.
To make this delicious soup, place 3 tablespoons of olive oil and 2 tablespoons of butter in a saute pan over medium heat. Add 4 medium onions that have been sliced thin. Slowly cook the onions, stirring occasionally, for about 30 minutes.
While the onions are cooking, take 1 ounce of dried wild mushrooms and add them to 4 cups of water in a 2-quart saucepan along with a 1 teaspoon of salt, 1 tablespoon soy sauce, and 1/2 teaspoon of sugar. Bring to a boil and then simmer until the onions are done.
Add the onions to the mushroom liquid and simmer for another 30 minutes. The soup is ready! If you wish to give it a little zest, cut up some french bread, put slices of Gruyere cheese on top and float the bread on top. Then place the soup in an oven set at 350 degrees for about 6-10 minutes until the cheese melts. This is also good but the soup is also quite tasty plain!