Savory Caramelized Onion and Potato Soup
Ingredients
- 1 lb. Idaho Russet potatoes I inch cubes
- 4 Tbsp. Olive oil divided
- Salt and pepper as needed
- 1 jumbo Idaho-E Oregon onion julienne
- 3 cloves garlic minced
- 1 lb. Chanterelle mushrooms thinly sliced
- ½ c. dry white wine
- 2 cans 14.5 oz. each canned tomatoes whole peeled and crushed
- 2 qt. chicken or vegetable broth
- 2 tsp. combined Basil Thyme, and Parsley, dried
- 1/3 c. sweet sherry
Instructions
- Toss potatoes with 2 Tbsp. oil and salt and pepper to taste, in large pan.
- Bake at 350°F about 30 minutes or until tender.
- Heat remaining oil in large stock pot over medium heat.
- Add onions and minced garlic and stir with wooden spoon, turn up heat and continue to cook and stir until onions take on a caramel color.
- Add mushrooms and reduce heat to medium; cook until softened.
- Add wine and cook over medium until half the liquid evaporated.
- Add tomatoes, stock, and seasonings; mix well.
- Add potatoes, reduce heat to a simmer and cook 20 minutes.
- Adjust seasoning with salt and pepper.
- Add sherry to finish.
Notes
Serve with garnish of croutons and Parmesan cheese.