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During the summer months, I cook for a family in one of our area resorts. This is their favorite soup. What’s not to like about butter, onions, fresh thyme, portobello mushrooms, brandy and white wine?
Melt 1 tablespoon butter in a large heavy pot over high heat. Add the onions and thyme. Saute for 8 minutes or until the onions begin to soften. Reduce the heat to low. Cook for 20 minutes or until the onions are caramelized, stirring occasionally. Remove to a medium bowl; set aside.
Melt the remaining 2 tablespoons butter in the same pot over medium-high heat. Add the mushrooms. Saute for about 12 minutes or until tender. Add the brandy and garlic. Stir for 20 seconds. Stir in the caramelized onion mixture, beef broth and wine. Bring to a boil. Reduce the heat to low. Simmer for about 45 minutes or until the onions are very tender. Remove and discard the thyme. Season with salt and pepper. Serve warm.
Note: For a hearty main-dish soup, stir in leftover steak.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!