- Rating:
- Servings:
- 20 appetizers
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 3 tablespoons Canola Oil
- 1 tablespoon Unsalted Butter
- 1 medium Sweet Onion chopped
- 1 clove Peeled Garlic chopped
- 1/2 package Sweet Baby Carrots chopped
- 1 49½ ounce can Beef Broth
- 2 1 ounce package Dried Mushroom Medley
- Kosher Salt to taste
- Fresh Ground Pepper to taste
- 3 Button Mushrooms sliced 1/8 inch thick
Directions
Heat oil and butter in a large sauce pot. Add the onions and caramelize them over medium flame. Next add the garlic and the carrots. Cook until carrots are caramelized, to release their natural sweetness. Next add the beef broth and the dried mushrooms and season with salt and pepper. Bring to a boil, then reduce heat and simmer for an hour to an hour and a half. Strain the soup. Serve hot in cappuccino glasses and top with one sliced mushroom.
Note:
The trick to this soup is patience. Let the flavors build slowly for a more intense taste.
