Mediterranean Mushroom & Caramelized Onion Soup with Feta-Herb Toasties

Ingredients:

For the Soup:

• 2 tbsp extra virgin olive oil
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 1 lb (450g) mushrooms (mix of cremini, shiitake, or oyster), sliced
• 1/2 cup dry white wine or fresh lemon juice (for depth)
• 4 cups vegetable broth (or mushroom broth for extra earthiness)
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tsp dried oregano
• Salt and black pepper, to taste
• 2 tbsp chopped sun-dried tomatoes (optional, for umami)
• 1–2 tbsp chopped fresh parsley (for garnish)

For the Feta-Herb Toasties:

• 4 slices rustic bread (sourdough, ciabatta, or whole wheat)
• 2 tbsp olive oil (for brushing)
• 1/2 cup crumbled feta cheese
• 1/2 cup shredded kasseri or mozzarella cheese (melts well)
• 1/2 tsp dried oregano or za’atar spice
• Optional: chopped olives or roasted red pepper for topping

Instructions:

1. Caramelize the Onions:

Heat olive oil in a large pot over medium-low heat. Add onions and cook, stirring often, for 25–30 minutes, until deeply golden and caramelized. Don’t rush—this is where the flavor builds.

2. Add Garlic and Mushrooms:

Add the minced garlic and cook for 1 minute until fragrant. Stir in the mushrooms and cook over medium heat for 10 minutes, until soft and browned.

3. Deglaze and Simmer:

Pour in the white wine (or lemon juice), scraping up any bits from the bottom. Let simmer for 2 minutes. Add broth, thyme, oregano, sun-dried tomatoes (if using), salt, and pepper. Simmer uncovered for 15–20 minutes.

4. Blend (Optional):

For a smooth texture, blend half the soup and mix it back in. Otherwise, leave it chunky for a rustic feel.

5. Make the Toasties:

Preheat oven to 375°F (190°C).

Brush bread slices with olive oil. Top with feta, kasseri/mozzarella, and oregano or za’atar. Add olives or roasted pepper if desired. Bake for 7–10 minutes or until cheese is melted and golden.

6. Serve:

Ladle soup into bowls, garnish with fresh parsley, and serve with the warm feta-herb toasties.

Mediterranean Touches in This Recipe:

Olive oil instead of butter

Feta, kasseri, or mozzarella instead of Gruyère

Herbs like thyme, oregano, parsley, and za’atar

Optional sun-dried tomatoes and olives for richness

No bacon or cream—light but flavorful