So winter is here and so is the season for warm tasty soups, I love soup anytime of the year but all the more in Autumn and Winter, and Mushroom soup au Gratin happens to be one of my favourites. Au Gratin is a french term for a dish baked with a covering of cheese or breadcrumbs (or both), and if you’re watching your weight, simply skiping the au gratin step will cut down the calories. The soup by itself is just perfect as well.
1 tbsp extra virgin olive oil
1tsp butter (optional)
4 cups mixed mushroom, thinly sliced ( I used portabello and white button mushrooms )
1 brown onion, thinly sliced
2 cloves of garlic, finely chopped
1 tsp fresh thyme
1 tbsp all purpose flour
1 tsp worcestershire sauce
1 tbsp red wine
4 cups beef stock or chicken stock
4 slices of french bread, toasted and roughly cut into medium pieces
1/2 cup gruyere cheese, grated
1/2 cup parmesan cheese, grated
salt and pepper
In a large saucepan heat oil and butter together, Sauté sliced onion, once caramelised add flour and stir well to get rid of any raw flour flavour. Add garlic and thyme, now add the mushrooms and continue sautéing till they have softened or are light brown in color.
Add worcestershire sauce, red wine and seasonings and give it a good stir, add the beef broth and bring to a boil, reduce heat to low and simmer with a lid on for 20 -30 minutes. You can blend the soup with a stick blender if you like a smooth creamy consistency or leave it as is.
Pour soup in deep oven-proof bowls or ramekins and top it with toasted bread and cheese mix, place it under the broiler until the cheese has melted and turned golden brown.