French Onion and Mushroom Soup


I have to apologize for my absence last week. It couldn’t be helped.

You see, it snowed almost 40 inches over four days and when that happens I lose sight of anything and everything that doesn’t involve my snowboard and a babysitter. So while I rode everyday until my legs gave out, I didn’t clean, I didn’t cook (that much), I didn’t blog, and I certainly didn’t do laundry.

Needless to say, this past weekend was a game of ‘catch-up’ for me. I mopped up the apple juice that was spilled five days ago, I washed my stanky ass capilene that I not only wore as my base layer for snowboarding but doubled as my pajamas most nights. I took out the trash and recycling and last but not least, I made soup.


Two of my favorite soups on this planet are french onion and a hearty mushroom-barley. I’ve been craving them both but couldn’t make up my mind on which to make. After pondering it for seemed like days, I decided I’d make both.

In one pot.

Because they both have similar flavor profiles, combining them seemed like a sure shot winner. Little did I know the soup would turn out as good as it did. Hearty and comforting, this soup is ultra satisfying without being too heavy.


I started out like any traditional french onion by caramelizing two large onions. I then added sliced cremini mushrooms, fresh thyme and a bay leaf. After cooking all this down for 20 minutes or so, I deglazed the pan with some dry sherry which I think is the secret ingredient if you will. Beef stock, some cooked barley and a little salt and pepper finish off this winner of a soup.


I’ve said it before and I’ll say it again (and every time I make soup),this is better the second and third day. So it’s perfect for making early in the week and heating up for a quick lunch or light dinner.

To all my mountain town readers, I hope you enjoyed the fresh snow and found the time to get out and play!!