Happy Friday! Here's a great recipe!

     I know I’ve been discussing football, chili, and cooler weather for over a month, but this morning when I stepped outside and found that it was 61 degrees, I just couldn’t help but share one of my favorite soup recipes!

French Onion and Wild Mushroom Soup

Serves 4

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4 tablespoons butter

2 tablespoons extra-virgin olive oil

3 large onions, thinly sliced (Use the slicing tool in your food processor to save time!)

1 bay leaf

1 ½ teaspoons ground thyme

Salt and pepper

One 32 –ounce container beef broth (You can use chicken broth, but it’s not as rich.)

One 1-ounce package mixed dried wild mushrooms (I find them in the canned vegetable aisle.)

1/3 cup dry sherry or cooking sherry (Buy it once, it stays good for months.)

Sliced crusty bread

1 large garlic clove, halved

½ pound gruyere cheese, shredded

1)      In a heavy pot, melt the butter and olive oil over medium-high heat.  Stir in the onions, bay leaf, and time; season with salt and pepper.  Cook until onions are softened and browned, 25 minutes.

2)      Meanwhile, in a large saucepan, bring the broth, mushrooms and 2 cups water to a boil.  Lower the heat and simmer for 15 minutes.  Remove the mushrooms using a slotted spoon, and slice.

3)      Preheat the broiler.  Pour the sherry into the onions and cook over medium heat scraping up any browned bits.  Stir in the mushrooms and the hot broth.

4)      Toast the bread under the broiler, rub with the garlic, and top with the cheese.  Broil until melted.  Ladle soup into bowls and and serve with the toasts.