Chaga Caramelized Onion Soup with Gruyere Toasts
Chaga mushroom, also known as the “King of Medicinal Mushrooms,” has been used for centuries for its healing properties. In this recipe, we’ve combined the earthy and rich flavors of chaga mushroom with the classic comfort of caramelized onion soup. This hearty and nutritious soup is perfect for a chilly evening, with crispy baked Gruyere croutons adding a satisfying crunch to each bite. Whether you’re a mushroom enthusiast or just looking for a new twist on an old favorite, this Chaga Mushroom Onion Soup is sure to warm your body and soul.
- 2 large onions, thinly sliced
- 3 tablespoons of butter
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of dried thyme
- 2 garlic cloves, minced
- 4 cups of beef broth
- 1 cup of brewed chaga mushroom tea
- 1 tablespoon of all-purpose flour
- 4 slices of bread
- 2 cups of shredded Gruyere cheese
- In a large pot, melt the butter over medium heat.
- Add the onions, salt, black pepper, and thyme. Cook until the onions are caramelized, stirring occasionally.
- Add the minced garlic and cook for another minute.
- Sprinkle the flour over the onion mixture and stir to combine.
- Add the beef broth and brewed chaga mushroom tea to the pot. Bring the soup to a simmer and let it cook for 15-20 minutes.
- While the soup is cooking, preheat your oven to 400°F.
- Cut the bread slices into small cubes.
- Place the bread cubes onto a baking sheet and bake for 8-10 minutes, or until crispy and golden brown.
- When the soup is ready, ladle it into oven-safe bowls.
- Top each bowl with a handful of shredded Gruyere cheese.
- Place the bowls onto a baking sheet and broil them in the oven for 2-3 minutes, or until the cheese is melted and bubbly.
- Sprinkle the crispy bread cubes over the top of the soup.
- Serve hot and enjoy!