Cooking Steps

• Melt the butter in a large skillet or soup pot and add the onions. Turn the heat down and cook the onions low and slow until they turn a caramel color. Stir often.
• Add the sliced mushrooms to the onions and cook until the mushrooms are softened.
• Add the garlic and cook an additional minute.
• Deglaze the pan with the white wine and simmer for a minute until the wine is mostly evaporated.
• Add the chicken and beef broth and sprigs of thyme. Simmer for about 10 minutes, covered.
• Pan-fry the bacon or pancetta until crisp while the soup is simmering.
• Transfer the soup mixture to a blender – reserving about 1 cup of chunky onions and mushrooms – and puree the soup until it is thick and creamy.
• Pour the pureed soup back into the soup pot along with the reserved soup. Bring it back to a simmer, then turn off the heat.
• Add the cream to the soup, season with salt and pepper, and garnish with the crumbled bacon or pancetta before serving.