Not so French Onion and Mushroom Soup

Hello friends!

So the other night the hubby went out on a "man date" for his fantasy football draft.  Yep, it's that time again!  So I decided to use this time to myself to make something that I wouldn't make for him - mushrooms.  The guy hates them, and it's just sad.  I love them, all of them.  Anything and everything about them.  The hubby, he will only refer to them as "fungus".  Those poor, tasty bites get no respect from him!  :o)

I was in a comfort mood and nothing sounded better than curling up on the couch watching chick shows and enjoying a big, steaming bowl of soup.  The first thing that came to mind - french onion.  I've never made it before, because to be quite honest, I was intimidated.  I wasn't sure I had enough tissues in the house for all of the tears I would cry from chopping all of those onions.  Also, it's traditionally made with beef stock which isn't up my alley. 

Now, I know what you're thinking.  I thought she said she wanted mushrooms?  Remember how I said I was intimidated from all of the onions?  Well I decided to cut the amount of onions in half and replace it with an array of mushrooms!  It came out so good that I ended up having 3 bowls......yep.

3 large onions or 4 medium ones, sliced

2 portobella caps, sliced

1 lb button mushrooms, sliced

1 pkg dried porcini mushrooms, reconstituted and copped

3 cloves garlic, chopped

1-2 T flour

1/2 -1 cup wine (depending on your tastes)

5 cups veggie stock

1 bay leaf

1 t dried thyme 

1 T Worcester sauce (check your ingredients, some are not vegetarian)

olive oil

salt and pepper

1/2 t dried dill - optional  (I love dill with mushrooms, so I used it here.  Totally optional.)

In a large pot, saute onions in olive oil on medium heat until golden.  This can take about 30 minutes, but don't try to rush it.  Add your mushrooms, garlic, bay leaf, thyme, Worcester, and salt.  Cook down until the mushrooms a dark and tender.  Add your flour and stir until you can't see it any more.  Add your wine and allow it to cook down for a few minutes.  Add your stock, cover, and lower the heat.  Simmer for as long as you like, until you're happy with the flavor.  I think I kept mine on for about 15 minutes or so.  At this point I added the dill.  I waited until the end to keep the flavor fresher.  Once you pour it into bowls, top with a cheesy baguette - I melted mozzarella Daiya on some toasted sourdough.

Enjoy!!