Four Onion - Mushroom Soubise

IN A 5 QUART POT:

1 lg. red or Yukon gold potato

½ lg. yellow onion - finely chopped

finely ground red and black pepper

1T black truffle infused EVOO

IN ANOTHER POT:

1T black truffle infused EVOO

8oz. thinly sliced mushrooms

½ lg. yellow onion

1 lg. Vidalia onion

6-8 lg. cloves garlic

3 green onions

1-2t dark, thick balsamic vinegar

4-6c fresh cold water

1-2T Better Than Bouillon - Mushroom

¾c chive-onion sour cream

Finely chop the peeled potato and combine it in a 5 quart pot with the onion and ground peppers in the first group.  Simmer-saute' over low-medium heat until everything's sizzling and there's a little browning on the potato and onion.  Add tiny dribbles of water, as needed, to continue the saute' and keep it from sticking or getting too brown.  When everything's a nice golden color, and the onions are translucent, add just enough water to blend everything well, with an immersion blender.  Pour this into a Pyrex measuring pitcher or a bowl with a spout and set aside.

In the empty pot, combine the EVOO and mushrooms, stirring to wilt and brown them, adding a little of the water as needed.  Reduce the heat and let this simmer to create its own flavorful brown broth.  After 15 minutes, stir in the four types of thinly sliced onions and vinegar.  Add water in small amounts as needed, so as not to let the onions stick.  When everything is beginning to brown, just a tiny bit and soften, pour in the remaining water, soup base and simmer, over low heat 20-30 minutes, or until all the garlic and onions are translucent.

With a wooden spoon, whisk or the immersion blender, incorporate the sour cream into the blended ingredients. Pour this into the big pot, stir to combine. Heat everything until just beginning to steam. Serve topped with fresh grated Parmesan cheese and some crispy croutons.

This would pair very nicely with fresh mixed greens, tossed in an EVOO-Lemon Vinaigrette Dressing. . .Lin