Carmalized Onion and Mushroom Soup

I got about a pound and a half of mushrooms in my Bountiful Baskets this week.  I love mushrooms, but I needed to find a variety of ways to use them.  The first recipe I found was for a mushroom and onion soup.  Since it was snowing this weekend, soup sounded good, so I thought I would try that.  

The soup turned out great, and I must say it was very delicious with some french bread, and a little Italian Cheese blend on top.

You will need:

8 ounces fresh mushrooms, sliced

3 tbsp coconut oil

2 medium onions, chopped

2 tbsp flour

2 tbsp thyme

5 cups beef broth

1/2 tsp salt

dash pepper

1 bay leaf

In a large saucepan, heat the oil, then add the onions.  Cook and stir over low heat for about 10-15 minutes until the onions start to caramelize.  Blend in the flour and cook until the flour is golden.  Add the mushrooms, broth, salt and pepper.  Cook until the mixture over medium high heat until it comes to a boil, then reduce heat and add thyme and bay leaf and cook for 15-20 minutes.  Discard the bay leaf and serve.  This was a really simple, and warming soup.