MUSHROOM SOUP WITH CARAMELIZED ONIONS
MAKES 8 CUPS/2L
This delicious mushroom soup gets its creaminess from a pureed potato. Use a mixture of exotic mushrooms for enhanced mushroom flavour. For day to day, using only regular white mushrooms are equally tasty. 

2 medium-size onions, sliced, about 3 c./750 mL
3 Tbsp. (45 mL) olive oil
Generous pinches of sea salt and freshly ground black pepper
4 large garlic cloves, minced
2 medium-size potatoes, peeled and finely diced, about 1-½ c. (375 mL) 
½ c. (125 mL) medium dry sherry
1 lb. (500g) regular mushrooms, thickly sliced (about 4 c./1L)
1 lb. (500g) assorted specialty mushrooms such as shiitake, oyster and crimini mushrooms, thickly sliced (about 4c./1L)
2 c. (500 mL) vegetable or beef stock
2 c. (500 mL) water
1 tbsp. (15 mL) soy sauce
1 tsp. (5 mL) marjoram
1 tsp. (5 mL) leaf thyme
Freshly squeeze lemon juice, optional
¼ c. (60 mL) whipping cream, optional
Freshly grated Parmesan, optional

Heat 1 tablespoon (15 mL) oil in a large heavy saucepan. Break onions into rings and add. Sprinkle with salt and pepper. Sauté over medium heat for about 15 minutes or until they start to soften. Stir often to prevent them from sticking. Add minced garlic and diced potato and continue to cook for 10 more minutes or until onions and potato begins to golden. Stir often. Deglaze pan with sherry. Boil vigorously until reduced by half and potato is tender. Purée onions and potatoes using a hand held blender or purée in two batches in a blender or food processor until smooth. Return to saucepan. While onions are cooking, heat 1 tablespoon oil (15 mL) in a separate heavy pot. Add half the mushrooms and a generous sprinkling of salt and pepper and sauté over medium-high heat. As the mushrooms cook they will release some of their juices and begin to stick to the pan. Continue to sear mushrooms over medium-high heat without stirring until they’re golden, about 7 or 8 minutes. Using a spatula, flip and continue to sear a couple minutes longer until golden and almost tender. Remove to a bowl. Heat another tablespoon (15 mL) oil in heavy saucepan and add remaining mushrooms and repeat cooking and searing until golden and almost tender. Add all seared mushrooms to puréed onions along with stock, water, soy sauce and seasonings. Stir together stirring up the flavourful brown bits from the bottom of the pan and bring to a boil. Cover, reduce heat and cook over medium-low heat for 20 to 30 minutes for flavours to blend. Excellent served as is or squeeze a little fresh lemon juice into each serving. A little cream or Parmesan also adds a nice elegant touch.