So the apple cheesecake was not a winner, but what happens when you fail?  Get up , dust yourself off and try again.

This week focused on Mushroom soup.  Well, cream of mushroom is obvious, but I was trying for something different.  I was listening to Martha Stewart Radio when they suggested making a French Onion Soup to a listener.  That reminded me that my Mom requested that I make something like French Onion Soup soon and my brain started going to work.  If I added tons of different mushrooms and caramelized them along with a bucket load of onions, maybe I could make a fabulous French Mushroom Soup.  I added a touch of cream to the broth for body and flavor and well, for a wonderful mouth feel.  Then, I thought I would add roasted garlic to the soup, but then had a great moment and thought it would be fun to spread roasted garlic on the croutons before you add the cheese.  This technique is from one of our favorite restaurants in Burlington called BJ Wentker’s.  They always serve a bowl of roasted garlic with their bread bowl…it’s fabulous!

The Bounty of Mushrooms

So, this past Tuesday everyone got to taste the experiment…if the women at Food 52 will just give my soup a taste, I think they would agree with my friends and family that it is one of the most delicious things you can put into your mouth.  Here’s to hoping!

French Mushroom Soup with Roasted Garlic Croutons

French Mushroom Soup with Roasted Garlic Crouton and Gruyere Cheese

For the Soup:

• 4 tbsp Butter
• 2 tbsp Olive Oil
• 4 Large Sweet Onions, sliced
• 8 oz Cremini Mushrooms, sliced
• 8 oz Oyster Mushrooms, sliced
• 1 lb Button Mushrooms, sliced
• 6 oz Shiitake Mushrooms, sliced without stems
• 1 tbsp Granulated Sugar
• 2 cloves Crushed Garlic
• 2 tbsp Flour
• 6 c Beef Broth
• ¼ c Vermouth
• 2 tbsp Balsamic Vinegar
• ½ c Heavy Cream
• 2 Bay Leaves
• 1 tsp fresh Thyme, leaves only
• 1 tsp fresh Rosemary, chopped
• Salt and Pepper to Taste

For the Crouton and Topper

• 2 heads of Garlic
• ¼ cup Olive Oil
• Kosher Salt
• 8 oz shredded Gruyere

How to Make the Soup

• 1. In a large soup pot melt the butter and add the olive oil on medium high heat.  Add all the sliced onions and mushrooms to the pot and sauté until well caramelized, about 30 to 40 minutes.  Add the crushed garlic, granulated sugar, salt and pepper.  Continue to cook for another 10 minutes.
  2. Add the flour and stir.  Add the vermouth, balsamic vinegar and beef broth to the soup pot.  Stir and then add the bay leaves, fresh thyme and fresh rosemary.
  3. Bring to a boil and then turn the heat to low and cook for 15 more minutes.  Then turn off the heat and add the heavy cream.  Stir and test soup, add more salt and pepper if needed.
  4. Turn on your oven broiler to high.  In oven proof crocks pour soup into the crocks.  Place roasted garlic crouton on top of soup and put 1 oz of Gruyere cheese on top.  Put into oven till cheese is melted and toasted.  Serve immediately.

How to Make Roasted Garlic Crouton

1. Turn oven on to 400 degrees
2. Create an aluminum foil pouch.  Cut off the top of the garlic head and discard.  Place both garlic heads in the foil pouch and pour ¼ cup of olive oil into the pouch.  Salt the garlic and place in oven.
3. Roast for 30 to 40 minutes.
4. Take out of oven and let cool.  Reserve the olive oil for the bread
5. Slice 8 pieces of rustic bread around ½ inch thick
6. Spread the garlic olive oil on the pieces of bread.  Then sprinkle with kosher salt.
7. Broil the bread till they are toasted…about 5 to 10 minutes.  Keep an eye on them.
8. Take bread out and spread the roasted cloves of garlic on top of the croutons.  Use these for the soup topper as described above.

Serves 8

Bowl of Fench Mushroom Soup

Enjoy this on a crisp fall day with friends and family…Come together around the table!  Remember the family table is a great place to connect.

Happy Eating!

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Tags: cooking, Food, Tuesday Night Dinner

This entry was posted on Thursday, October 1st, 2009 at 1:18 pm and is filed under Cooking and Food, Soups and Stews, What We Are Eating. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.