This soup is perfect for this week since it seems most of the East is getting hit with some freezing temperatures. This is kind of a spin on French Onion Soup only with mushrooms and pasta. It is hearty and so delicious. My mom made this a few weeks ago while we were home and it was so good. So simple but filled with great flavor. Pairs well with a big glass of red wine and some crusty bread!
|| W I L D M U S H R O O M + O N I O N S O U P ||
6 tablespoons butter
2 large white onions sliced
2 large red onions
8 oz white mushrooms sliced
8 oz baby bellas sliced
4 sprigs fresh thyme
8 cups chicken stock (veggie)
1/4 dry white wine
1/4 box ditalini pasta (about 1/2 cup)
salt and pepper to taste
fresh parsley and Parmesan cheese for garnish
Melt Butter in a large pot over medium low heat. Add the white and red onions and season with salt and pepper. Cook stirring occasionally until onions start to turn brown. This could take up to an hour depending on how your stove cooks.
Remove onions with a slotted spoon and add in mushrooms and thyme. Cook until mushrooms are tender. Return onions to pot along with white wine and chicken broth. Raise the heat and bring to a simmer. Let simmer for about 30 minutes or longer. About 10-15 minutes before serving add in ditalini pasta and let it cook about 10 minutes. You may need to add additional broth depending how much pasta you add. Garnish with fresh Parmesan Cheese and Parsley.