Directions
- Preheat grill/smoker to 375°F. Place a dutch oven over the open sear plate on the bottom rack to preheat.
- In a blender, add broth, garlic, and beef broth until combined well. Set aside.
- Once grill is preheated, add butter to the cast iron and let melt. Add in dry pasta and toast for 2-3 minutes, stirring well. Add chopped mushrooms and onions. Sauté for 3-4 minutes until the veggies are cooked through.
- Add blended broth mixture and heavy cream to the cast iron. Stir to mix.
- In a small bowl, make a 'slurry' by combining corn starch and water. Add this to the soup to thicken it.
- Bring soup to a simmer and cook for 10 minutes or until the noodles are soft. You may have to adjust your grill's seat place to maintain a steady simmer.
- After 10 minutes and once soup has thickened, stir in pepper, salt and thyme.
- Remove soup from the grill and serve hot with parmesan cheese and crispy fried onions.
