Creamy Red Wine Mushroom Onion Soup Recipes

Steps:

• Trim mushroom stems level with the caps; finely chop stems and thinly slice caps. , In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth, salt if desired, and pepper. Cook and stir until mixture comes to a boil. Reduce heat. Add rice and bay leaf; cover and simmer until the rice is tender, 15-20 minutes. Discard bay leaf. Sprinkle with parsley.

Steps:

• Heat a large skillet over medium-high heat. Saute beef sirloin tips with onion in the hot skillet until beef is browned, about 5 minutes.
• Stir cream of mushroom soup, milk, red wine, and beef with onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender, about 2 hours.
• Reduce heat to lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Ladle beef tips mixture over egg noodles.

Steps:

• Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
• Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
• Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
• Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Steps:

• Saute chopped mushrooms in olive oil over high heat for 2-3 minutes.
• Stir as little as possible so that they brown, not steam.
• Remove from pan and set aside.
• Melt butter over medium-low heat.
• Add onions and garlic.
• Cover and cook for about 10 minutes, stirring occasionally.
• Add the flour and cook, stirring, for 3 minutes.
• Add the broth, half and half, sherry, thyme, and bay leaf.
• Stir well and bring to a boil.
• Lower heat and cook uncovered for 15 minutes.
• Add the bread pieces, stir well, and simmer for another 5 minutes.
• Discard the bay leaf.
• Using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth.
• (You can also do this in batches in a blender or food processor, but use caution to avoid burns.) Add the reserved mushrooms to the pureed soup and heat through.
• Add salt and pepper to taste.

Steps:

• In a Dutch oven, saute onions and thyme in 1 tablespoon butter until onions are tender, about 8 minutes. Reduce heat; cook, uncovered, over low heat for 20 minutes or until onions are golden brown, stirring occasionally. Remove onions to a bowl., In the same pan, melt remaining butter. Add mushrooms, brandy if desired and garlic; saute for 1 minute. Return onions to pan. Add broth, wine and pepper; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until onions are very tender. , Meanwhile, place French bread slices on a baking sheet; top each slice with provolone cheese. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted. Discard thyme sprigs from soup; top soup with cheese-topped bread.

Steps:

• Preheat oven to 400°F. Line baking sheet with foil. Place mushrooms on prepared baking sheet. Mix oil with salt and pepper. Brush oil mixture on mushrooms. Cover with foil. Bake mushrooms 30 minutes. While mushrooms bake, melt butter in heavy large pot over medium-high heat. Add onions and garlic and sauté, stirring frequently, until onions are very soft and deep golden brown, about 20 minutes. Uncover mushrooms and continue baking until mushrooms are tender but still moist, about 5 minutes longer. Cool mushrooms slightly. Puree half of mushrooms with 1 can broth in blender until smooth. Set mushroom puree aside. When onions are golden brown add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Add remaining broth, cream, thyme and water, bring to a simmer. Stir in cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and pepper. Serve with French bread or croûtons, as you wish.