This slow-cooked onion and mushroom soup is an absolute flavour bomb, packed with layers of umami and chewy goodness.
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Serves
4
Onion
Butter
Mixed Mushroom
White Wine
Soy Sauce
Chicken Stock
Pearl Couscous
Spring Onion
Single Cream
Olive Oil
Serves
4
Onion
Butter
Mixed Mushroom
White Wine
Soy Sauce
Chicken Stock
Pearl Couscous
Spring Onion
Single Cream
Olive Oil
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Step 1.
Peel and thinly slice the onions. Heat a generous glug of olive oil in a pot or deep pan set over a medium heat. Add the onions and cook for 30 mins, stirring frequently.
Step 2.
When the 30 mins is up, stir in the butter (or more olive oil if keeping things vegan) and continue stirring for a further 45 mins. At this point, the onions should have reduced significantly in volume and be super fragrant and dark.
Step 3.
Slice the mushrooms and add them to the pot, stirring for another 20 mins.
Step 4.
Deglaze the pot with the dry white wine and soy sauce. Continue cooking until the liquid has been absorbed by the onions and mushrooms.
Step 5.
Pour in the stock and bring the mixture to a boil, then reduce the heat to a simmer, add the pearl couscous, and cook for 15 mins. Season to taste with salt and pepper.
Step 6.
Meanwhile, slice the spring onions for garnish.
Step 7.
Divide the dish across four bowls and garnish with sliced spring onions, a drizzle of olive oil, and a dash of single cream (or vegan creamer if you prefer).
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Notes (1)
Y
Yas B.
2 months ago
Do you have a suggestion for substituting the mushrooms?
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