ROASTED MUSHROOM, CARAMELISED ONION AND POTATO GNOCCHI SOUP
Roasting the mushrooms gives them a deep, rich flavour and when added to the beautifully caramelised onions and tender potato gnocchi, this is a winter hug in a bowl.
10 large, firm portobello mushrooms, peeled
¼ cup olive oil 2 cloves garlic, crushed sea salt and ground pepper SOUP 1 tablespoon olive oil 40 grams butter
4 large brown onions, thinly sliced
2 cloves garlic, crushed
1 tablespoon finely chopped fresh rosemary or thyme
1 bay leaf
sea salt and ground pepper 1 tablespoon brown sugar 2 tablespoons plain flour 1 cup red or white wine
1.5 litres good-quality beef or chicken stock (see Cook’s note)
1 tablespoon Worcestershire sauce
1/4 cup chopped parsley TO FINISH 500 grams purchased potato gnocchi, cooked according to the packet directions
150 grams gruyère cheese, grated You will need to line a large baking tray. Preheat the oven to 180°C fan bake.
MUSHROOMS: Place the mushrooms, gill side up, on the prepared baking tray. Combine the oil and garlic and brush over the mushrooms then season with salt and pepper. Roast for about 25 minutes, or until tender. Set aside.
SOUP: Heat the oil and butter in a large saucepan over medium heat. Add the onions, garlic, rosemary or thyme and bay leaf and season generously. Cover and cook for 20 minutes, stirring often, until soft. Uncover and stir in the sugar then cook until golden and caramelised, about 15 minutes.
Stir in the flour and cook gently for 2 minutes. Increase the heat, add the wine and let it bubble up for a few minutes. Add the stock, Worcestershire sauce and bring to the boil. Reduce the heat and cook at a fast simmer for 10 minutes. Discard the bay leaf and stir in the parsley.
TO FINISH: Slice the roasted mushrooms and add to the soup along with the cooked gnocchi and bring to the boil.
Preheat the grill to high.
Ladle the soup into 6 ovenproof bowls and top each one with a layer of gruyère. Place on a baking tray and put under the grill until golden and bubbling, about 4 minutes. SERVES 6
Cook’s note: Use red wine with beef stock and white wine with chicken or vegetable stock.
For a richer soup, I like to use a reduced beef or chicken stock, which is available from good food stores and supermarkets.