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Categories:
butter olive oil sweet onion portabella mushroom celery carrot garlic salt chicken stock thyme bay leaf Ricotta cheese Swiss cheese salt fresh parsley
Viewed: 39 - Published at: 5 years agoIngredients
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 1 lb sweet onion, peeled, cut in half, cut thin crosswise
- 1 lb portabella mushroom, cleaned, cut in slices
- 1 stalk celery, chopped
- 1 large carrot, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 4 cups chicken stock (a little more may be required to thin soup if too thick)
- 1 1/2 teaspoons dried thyme or 1 1/2 teaspoons dried herbes de provence
- 1 small bay leaf
- 1/2 cup half-and-half
- 4 ounces part-skim ricotta cheese
- 4 ounces swiss cheese, grated
- salt and freshly-cracked black pepper, to taste
- minced fresh parsley (to garnish)
Method
- Melt 1 tablespoon butter with 1/2 tablespoon olive oil in saucepan over medium heat. Add onions and saute, stirring every few minutes, until they are caramelized, about 15-20 minutes. Add the mushrooms, celery, carrot, garlic and salt, and saute, stirring occasionally, for a further 5 minutes. Add chicken stock, thyme (or herbes de provence) and bay leaf to saucepan. Reduce temperature to a slow boil and cook, covered, for 15-20 minutes longer, or until vegetables are tender. Remove from heat. Discard bay leaf.
- (Carefully) blend soup in batches, either in blender, or using immersion blender, until soup is mostly pureed, leaving a bit of texture in the vegetables. Return to saucepan and over a low heat, whisk in half and half, ricotta and swiss cheeses, until cheeses have entirely melted into the soup. (If soup is too thick, thin with a little more hot broth). Season to suit your taste with salt and freshly-cracked black pepper.
- Serve in deep bowls, garnished with a sprinkle of minced, fresh parsley.
