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Savory Caramelized Onion and Potato Soup

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Servings: 12 Servings
Ingredients Method Notes

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

Method
 

  1. Toss potatoes with 2 Tbsp. oil and salt and pepper to taste, in large pan.
  2. Bake at 350°F about 30 minutes or until tender.
  3. Heat remaining oil in large stock pot over medium heat.
  4. 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.
  5. Add mushrooms and reduce heat to medium; cook until softened.
  6. Add wine and cook over medium until half the liquid evaporated.
  7. Add tomatoes, stock, and seasonings; mix well.
  8. Add potatoes, reduce heat to a simmer and cook 20 minutes.
  9. Adjust seasoning with salt and pepper.
  10. Add sherry to finish.

Notes

Serve with garnish of croutons and Parmesan cheese.