Slow-Cooked Onion and Mushroom Soup with Fresh Basil & Pecans

Like some of the more creative recipes I’ve posted about, this one comes from The Best 125 Meatless Main Dishes. I varied it a little from how it was written, mainly by sautéing all the vegetables (not just the onions) and using mushroom stock. Oh, and adding garlic because — hello? Everything needs a little garlic!

The result was a hearty and tasty soup. If you’re up for an experiment, I’d try adding about a 1/2 tsp dried thyme to the onions along with the rosemary — I bet that would be really good too! I wish I would have thought of that the other night.

Slow-Cooked Onion and Mushroom Soup with Fresh Basil & Pecans
1 tbsp olive oil
1 tsp dried rosemary (or 2 tsp fresh, chopped)
3 medium onions, coarsely chopped
2 cloves garlic, minced
1 pckg button mushrooms, sliced (about 15-20 depending on size)
1/4 tsp salt
Pepper
1/2 cup dry red wine (I used a Merlot)
3 cups mushroom stock (or vegetable stock or water)
2 medium carrots, diced
1/3 cup pecans, toasted* and roughly chopped
1 medium tomato, chopped
1 cup fresh basil leaves, chopped

Heat the olive oil in a heavy bottomed soup pot over medium heat. Add the onions, salt rosemary and a few grinds of pepper. Reduce heat to medium-low and sauté, stirring frequently, for about 15 minutes.

Next add the mushrooms and garlic. Continue to sauté for 15 more minutes. The mushrooms and onions should be brown and very soft.

Stir in the wine, stock and carrots. Increase heat to high and bring to a boil. Once there, reduce heat and simmer for (you guessed it) 15 more minutes.

Stir in the tomato, basil and pecans right before serving. Taste and adjust salt and pepper. Ladle soup into bowls and serve with crusty bread.

*To Toast Pecans
Heat oven to 400 degrees. Spread pecans out on a cookie sheet and bake in the oven for 5-7 minutes. They burn very easily. Keep an eye on them and pull them out as soon as they start to toast.