Soup- Soft as a Warm Blanket

Leslie Cochrane, LPC - CochraneCounseling.com

Cooler weather calls for warm comforting foods like a hearty soup. Leslie’s Big Heart Vidalia Onion Soup, recipe below, will warm your heart and feel like a warm, soft blanket around your shoulders. I could get into the Wise Science of the nutrition contained in this soup because it has plenty of vitamins and minerals that help to calm the brain, but this is really about having a Big Heart full of comfort. Soup for dinner is especially good for having conversation around the table. You know how important it is for families to often eat together and talk. I recommend serving soup when you really need family time. It is quick and easy to prepare. Everyone can participate in the cooking, serving, and eating which allows more time to talk.

The instructions are easy to follow: In a 4 quart stockpot / Dutch oven melt the butter over medium heat. While the pot is warming up, peel and slice the onions by quartering the onion and then rough chop. Thin slice the celery so it will almost disappear while cooking. Add the onions and celery to the stockpot till the pot is 3/4 full before cooking, sauté for 30 minutes until they have cooked down to 1/2 the volume. Now add the sliced garlic and sliced mushrooms to the pot. Continue sautéing for 10 minutes and you should start seeing brown color on the bottom of the pot. Add 1/2 cup of the sherry. Deglaze the bottom of the pot, stirring to loosen the cooked pieces on the bottom. Add the remaining 1/2 cup sherry, tomato paste, beef stock, bone broth, and bay leaves. Increase the heat to medium-high and bring to a boil. Reduce heat to a low simmer for 45 minutes. Add the cornstarch-water mixture, increase the heat to high, and boil for 1 minute. Turn off the heat and season with vinegar, lemon juice, Worcestershire sauce, salt and pepper. Remove and discard the bay leaves.

To serve preheat broiler to high. Place the soup in ovenproof individual crocks (bowls). Place the croutons on top of the soup and sprinkle the cheese on top the croutons. Broil until the cheese is bubbly and light brown, about 3 minutes. Serve with french baguette.

Ingredients:

1 stick salted butter

3 large softball size Vidalia onions

3 cloves garlic, sliced thin

2 stalks celery

4 oz sliced baby Bella Mushrooms

1 cup cream sherry, divided

1 tablespoon tomato paste

4 cups beef stock

4 cups bone broth

2 bay leaves

2 tablespoon cornstarch dissolved in 4 tablespoons cold water

1 tablespoon balsamic vinegar

1 tablespoon lemon juice

1 tablespoon Worcestershire Sauce

1 package seasoned croutons

1 cup grated Gruyère cheese

Salt and pepper to taste - I used 1 tsp salt and 1/2 tsp black pepper but depends on the stock and broth used