Potato and Portabello Mushroom Soup with Balsamic Onions Courtesy Of: Basic American Foods Potato and Portabello Mushroom Soup with Balsamic Onions 8 Litres 250 mL or 1 cup White onion, medium diced 50 mL or ¼ cup Carrots, medium diced 500 mL or 2 cups Portabello mushrooms, diced medium 5 mL or 1 tsp Thyme, fresh chopped 5 L or 20 cups Water 1 kg or 2.25 lb Sysco Classic - Classic Casserole Scallop Potatoes 1 mL or ¼ tsp Nutmeg 75 mL or 3 oz White cheddar cheese, shredded 500 mL or 2 cups 35% cream Salt and pepper to taste Balsamic Onions - Ingredients: 2 Red onions, large diced 125 mL or ½ cup Balsamic vinegar 50 mL or ¼ cup Maple syrup In a small amount of oil, sauté the onions, carrots, mushrooms and thyme until the onions are translucent.

Heat water to boiling point, then add the Sysco scalloped potato and sauce mix package. Once the potatoes are soft, remove from heat and puree to a smooth consistency.

Combine the cooked vegetables and the potato mixture. Add remaining ingredients.

Season with salt and pepper to taste.

Balsamic Onions - Method:

In a frying pan, cook onions and balsamic vinegar until the vinegar is reduced by half its volume. Add maple syrup and cook until the onions have change their colour and are soft and sticky.