Melissa's Dried Mushroom Medley Soup

The trick to this soup is patience. Let the flavors build slowly for a more intense taste.

Ingredients

• 3 tablespoons canola oil
• 1 tablespoon unsalted butter
• 1 medium sweet onion, chopped
• 1 clove garlic, peeled and chopped
• 1/2 package sweet baby carrots, chopped
• 1 49.5-ounce can beef broth
• 2 1-oz. packages dried mushroom medley
• Kosher salt to taste
• Fresh ground pepper to taste
• 3 button mushrooms, sliced 1/8-inch thick

Directions

1. Heat oil and butter in a large sauce pot.
2. Add the onions and caramelize them over a medium flame.
3. Add the garlic and the carrots; cook until carrots are caramelized to release their natural sweetness.
4. Add the beef broth and the dried mushrooms. Season with salt and pepper. Bring to a boil.
5. Reduce heat and simmer for 1 to 1 1/2 hours.
6. Strain the soup.
7. Serve hot in cappuccino glasses and top with one sliced mushroom.