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Meat
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours
Diets
There’s nothing quite like a bowl of golden broth filled with caramelized onions. For something a little new this Yom Tov, we have the same caramelized onions, now highlighted against the backdrop of a thick, earthy mushroom base. The experience is a slightly elevated version of an already incredible invention.
While this soup might have multiple steps, it still just uses one pot. (And an aluminum foil pan, which doesn’t count, unless you only use real baking sheets, in which case, please don’t look at my garbage bin. I’m embarrassed.)
4 8-ounce (225-gram) containers mushrooms,peeled and stems removed
1 and 1/2 teaspoons salt, divided
3/4 teaspoon coarse Gefen Black Pepper,divided
1/2 teaspoon dried thyme
1/2 teaspoon granulated garlic
2 tablespoons Bartenura Balsamic Vinegaror dry white wine, divided
olive oil cooking spray
2 tablespoons Gefen Olive Oil
5 medium white onions, thinly slicedin half moons
4 large cloves garlic or shallots,thinly sliced
7 cups vegetable broth
1/2 cup dry red wine, such as Baron Herzog Cabernet Sauvignon
1 tablespoon Gefen Honey or brown or white sugar
1 teaspoon dried parsley, optional
1/2 teaspoon dried basil, optional
1/2 teaspoon dried dill, optional
4–5 turkey necks (optional)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place mushrooms on a baking sheet and spray with olive oil. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme, granulated garlic, and one tablespoon balsamic vinegar. Toss to coat evenly.
Place baking sheet in the oven and roast for 20 minutes.
Meanwhile, heat olive oil in a large pot and add the sliced onions and garlic. Sauté over medium-low heat for around 30 minutes, stirring occasionally to avoid burning. When the onions are uniformly brown and caramelized looking, remove them from the pot.
Transfer the roasted mushrooms and whatever liquid is in the pan to the pot. Add the vegetable broth, wine, and honey, and blend with an immersion blender until the mixture is silky smooth. Add the onions back in along with one teaspoon salt, 1/4 t easpoon black pepper, parsley, basil, and dill. If using turkey necks, placethem in the soup in a mesh bag.
Bring the soup to a boil and then cover and simmer over low heat for 30–45 minutes. If using turkey necks, simmer for an hour to an hour and a half. Once soup is cooked, stir in a scant tablespoon of balsamic vinegar. Remove turkey necks and enjoy!
Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.
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