Cream of Mushroom Onion Soup
Try this Cream of Mushroom Onion Soup recipe.
Try this Cream of Mushroom Onion Soup recipe.
- salt & pepper to taste
- 1/8 teaspoon ground cinnamon
- 4 cups vegetable broth
- 8 cloves garlic minced
- 2 pounds assorted mushrooms (i used white buttons) chopped medium
- 1 to 2 tablespoons butter or olive oil
- 1 large onion chopped medium
- 1 heaping tablespoon dijon mustard
- 1 cup whipping/heavy cream
- 5 sprigs fresh thyme stems removed
- 1 dash herbs de provence (or italian seasoning)
- 1/3 to 1/2 cup sherry or dry white wine (optional)
- garnish and toppings to taste:
- parmesan cheese grated or shaved
- fresh chives snipped or chopped
- fresh sprigs of thyme
- Carbohydrate 1.767193125 g
- Cholesterol 0 mg
- Fat 0.0159358333333333 g
- Fiber 0.103047914346059 g
- Protein 0.146813958333333 g
- Saturated Fat 0.00343010416666667 g
- Serving Size 1 1 serving (156g)
- Sodium 196.592041666667 mg
- Sugar 1.66414521065394 g
- Trans Fat 0.00517735416666667 g
- Calories 7 calories
Step-by-step
- Add butter or olive oil to a large pot on medium heat.
- Add chopped onion once butter is melted.
- Sauté onions for 10 minutes, stirring occasionally.
- Meanwhile, chop the mushrooms.
- Add the mushrooms to the pot and cook for 10 to 15 minutes, stirring frequently, until the mushrooms have released their fluid and have shrunk down.
- Add the garlic and Dijon mustard to the pot. Stir.
- Add the remaining soup ingredients to the pot and reduce heat to medium low once it starts to boil.
- Simmer for 10 minutes, or until mushrooms reach desired tenderness.
- Transfer about half the soup to a separate bowl or pan, and use an immersion blender (or a regular blender) to purée half the soup.
- Transfer the puréed soup back into the soup pot. You can also purée all of the soup, if preferred.
- Top each bowl of soup with Parmesan and/or other toppings of choice.
Cream of Mushroom Onion Soup: A Weeknight Wonder
As a busy working mom, finding time to cook a delicious and comforting meal can often feel like a Herculean task. Weeknights are a blur of school pick-ups, homework battles, and the never-ending cycle of laundry. But even amidst the chaos, I crave those moments of warmth and nourishment that a truly satisfying dinner can provide. That's where this Cream of Mushroom Onion Soup comes in – a recipe that’s surprisingly quick, incredibly flavorful, and easily adaptable to whatever ingredients I have on hand.
The beauty of this soup lies in its simplicity. It starts with the classic combination of sautéed onions and mushrooms, which creates a wonderfully rich and earthy base. The addition of garlic and Dijon mustard adds a subtle depth of flavor that elevates the entire dish. I often experiment with the mushrooms, sometimes using a mix of cremini, shiitake, and oyster mushrooms for a more complex taste profile. The vegetable broth forms the heart of the soup, providing a light yet satisfying texture. A splash of white wine (optional, of course!) adds a touch of sophistication, but even without it, the soup is incredibly delicious.
What truly sets this soup apart is its creamy texture. Partially puréeing the soup creates a luxuriously smooth consistency without compromising the delightful chunks of mushrooms. It's the perfect balance of rustic charm and refined elegance. I usually top my bowl with a generous grating of Parmesan cheese, a sprinkle of fresh chives, and a sprig of thyme for a final flourish. But the possibilities are endless! A dollop of crème fraîche, a drizzle of truffle oil, or even some toasted croutons would make wonderful additions.
This Cream of Mushroom Onion Soup is more than just a meal; it’s a small act of self-care amidst the whirlwind of daily life. It's a reminder to slow down, take a moment to appreciate the simple pleasures, and nourish myself with something both delicious and wholesome. It’s a perfect weeknight dinner that feels special, yet takes little time to prepare. And that, my friends, is a win in my book.
Adapting the Recipe: One of the best things about this recipe is its versatility. Feel free to adjust the ingredients to your liking. If you’re a vegetarian, simply skip the sherry. If you prefer a spicier soup, add a pinch of red pepper flakes. You can also experiment with different herbs and spices to create your unique flavour combinations. The possibilities are as vast as your imagination.
Serving Suggestions: This soup is perfect as a light lunch or a comforting dinner. It pairs beautifully with a crusty loaf of bread for dipping, or a simple side salad. For a more substantial meal, serve it with grilled cheese sandwiches or a hearty salad with roasted vegetables.
Make it Ahead: This soup tastes even better the next day! You can easily make a large batch on the weekend and store it in the refrigerator for quick and easy meals throughout the week. Simply reheat gently on the stovetop or in the microwave before serving.
So, the next time you're looking for a quick, easy, and incredibly delicious soup recipe, give this Cream of Mushroom Onion Soup a try. It's a guaranteed crowd-pleaser that will leave you feeling warm, nourished, and ready to tackle whatever the week throws your way. Enjoy!
Ingredients at a Glance:
- Onions
- Assorted Mushrooms
- Garlic
- Dijon Mustard
- Vegetable Broth
- Heavy Cream
- Fresh Thyme
- Herbs de Provence (or Italian Seasoning)
- Sherry or Dry White Wine (optional)
- Parmesan Cheese
- Fresh Chives
