Curtis Stone's mushroom and onion soup
Put a twist on a classic with Curtis’ mushroom and onion soup recipe. Full of flavour, this warming dish is perfect for those cooler evenings.
- 3/4 cup (185ml) olive oil, divided
- 3 large brown onions, coarsely chopped
- 450g cup mushrooms, halved
- 6 thyme sprigs
- 1 small bay leaf
- 1 1/2 cups (375ml) dry white wine
- 4 x 3cm-wide strips of lemon peel
- 1 tbs Dijon mustard
- 1 tbs salt-reduced soy sauce
- 2 small rosemary sprigs, leaves picked
- 5 garlic cloves, peeled
- 1 Coles Bakery Stone Baked by Laurent Ciabatta Loaf, torn into 4cm pieces
In a large saucepan over medium heat, heat 1/4 cup (60ml) oil. Add the onions and cook, stirring, for 25 mins or until golden brown. Add the mushrooms, thyme and bay leaf. Season with 1 tsp salt. Cook, scraping the browned bits from the bottom of the pan, for 10 mins or until the moisture has evaporated and the vegetables are browned and tender.
Add the wine and lemon peel to the pan and simmer, stirring often, for 5 mins or until onions look jammy. Add 7 cups (1.75L) water and bring to the boil. Cover and simmer gently for 40 mins or until flavours develop. Whisk in mustard and soy sauce. Season with salt and pepper.
Meanwhile, preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper. Process rosemary leaves and garlic in a small food processor until finely chopped. Transfer to a large bowl and stir in 1/2 tsp salt and the remaining oil. Add bread and toss to coat. Spread bread over the lined tray, reserving oil in the bowl. Bake for 10 mins or until golden brown. Return the croutons to the bowl and toss with the reserved oil.
Divide soup among serving bowls. Top with croutons. Season with pepper.