Caramelized Onion and Mushroom Bisque

Ingredients

• 2 tablespoons butter 
• 2 tablespoons cooking sherry dry
• 2  garlic cloves chopped
• 0.1 teaspoon ground pepper white
• 1 tablespoon juice of lemon fresh
• 2 tablespoons olive oil 
• 3 pounds onions separated sliced
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 14 ounce mushroom caps sliced
• 4.5 cups vegetable broth divided
• 0.5 cup whipping cream 

Equipment

• food processor
• bowl
• frying pan
• ladle
• blender
• dutch oven

Directions

1. Melt butter in a Dutch oven over medium heat; add onions. Cook over medium heat, stirring occasionally, 35 minutes or until onion is lightly browned and very tender.
2. Add garlic, and cook 1 minute.
3. Add 1 cup broth, stirring to loosen browned bits from bottom of pan (can make ahead to this point.
4. Remove onions from heat; cover and chill until ready to prepare remainder of soup). Stir in 2 cups broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
5. Remove from heat, and let cool 30 minutes.
6. Meanwhile, heat oil in a large skillet over medium-high heat.
7. Add mushrooms, and cook 8 to 10 minutes, stirring once or twice, until mushrooms are lightly browned and liquid has evaporated; stir in 1/2 teaspoon salt.
8. Remove from heat, and set aside.
9. Process soup, in batches, in a blender or food processor 2 minutes or until smooth, stopping to scrape down sides. Return to Dutch oven. Stir in remaining 1 1/2 cups broth and whipping cream; bring to a boil.
10. Remove from heat; stir in sherry, lemon juice, 1/4 teaspoon salt, and pepper.
11. To serve, ladle soup into individual bowls, and top evenly with mushrooms; dollop each with sour cream, if desired.
12. Make Ahead: To jump-start this recipe, begin a day ahead and caramelize the onions up to the point of adding 2 cups of broth.