Creamy Mushroom And Roasted Onion Soup

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Los Angeles Times


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2 onions, divided

3 tablespoons olive oil, divided

Salt Freshly ground black pepper

1 carrot, peeled and chopped

1 rib of celery, peeled and chopped

1 tablespoon minced garlic

1 teaspoon minced shallot

1 pound cremini mushrooms, washed and trimmed of any dry ends

1 cup white wine, preferably Chardonnay

1 tablespoon chopped fresh thyme

1 quart vegetable stock

3/4 cup heavy cream

Parmigiano-Reggiano cheese for garnish

2 teaspoons minced chives

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