Caramelized Onion and Mushroom Bisque

Ingredients

• 2 tablespoons butter 
• 2 tablespoons sherry dry
• 14 oz mushroom caps fresh sliced
• 2 cloves garlic finely chopped
• 1 tablespoon juice of lemon fresh
• 2 tablespoons olive oil 
• 0.8 teaspoon salt 
• 3 lb onion sweet sliced into rings
• 4 cups vegetable stock (32-oz carton)
• 0.5 cup whipping cream 
• 0.1 teaspoon pepper white

Equipment

• bowl
• frying pan
• blender
• dutch oven

Directions

1. In 4-quart Dutch oven, melt butter over medium heat. Cook onions in butter 35 minutes, stirring occasionally, until lightly browned and very tender.
2. Add garlic; cook 1 minute.
3. Add 1 cup of the broth, stirring to loosen browned bits from bottom of pan. Stir in 2 cups broth.
4. Heat to boiling; reduce heat. Cover; simmer 10 minutes.
5. Remove from heat; cool 30 minutes.
6. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms in oil 8 to 10 minutes or until lightly browned and liquid has evaporated; stir in 1/2 teaspoon of the salt.
7. Remove from heat; keep warm.
8. In blender, place half of the onion-broth mixture. Cover; blend on medium speed 2 minutes or until smooth.
9. Pour into large bowl. Repeat with remaining mixture. Return pureed mixture to Dutch oven. Stir in remaining 1 cup broth and the whipping cream; heat to boiling.
10. Remove from heat; stir in sherry, lemon juice, pepper and remaining 1/4 teaspoon salt. Top with mushrooms.