Simple Mushroomonion Soup Recipes

PORTOBELLO MUSHROOM ONION SOUP

With a side salad, this makes a wonderful meal. Portobello mushrooms are a great addition to French onion soup. - Melissa Fitzgerald, Jeanette, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 13 servings.

Number Of Ingredients 11

Portobello Mushroom Onion Soup image

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.

Nutrition Facts : Calories 188 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 811mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

Ingredients

5 cups thinly sliced halved onions
4 fresh thyme sprigs
3 tablespoons butter, divided
1-1/2 pounds sliced baby portobello mushrooms
3 tablespoons brandy, optional
3 garlic cloves, minced
8 cups vegetable broth
1 cup white wine or additional vegetable broth
1/4 teaspoon pepper
13 slices French bread (1/2 inch thick)
13 slices provolone cheese

ROASTED ONION & MUSHROOM SOUP

This recipe is one I created by combining my Roasted French Onion Soup and elements of a mushroom soup found on 'Zaar; the mushrooms are made rich and succulent by roasting them with garlic while the onions are roasting. I make it using a combination of button, cremini, portabella, and shitake mushrooms - I love how the portabella mushrooms add depth and enhance the mushroom flavour. It can be served as is, or done up like french onion soup, with toasted crusty bread and melted old cheddar on top. If you're not a vegetarian, you could use beef broth instead of the dark vegetable stock.

Provided by Katzen

Categories Lunch/Snacks

Time 1h35m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 14

Roasted Onion & Mushroom Soup image

Steps:

Preheat oven to 375.
Combine first four ingredients in a non-reactive baking dish (glass, corningware - not metal), and roast, stirring several times, for 45 minutes.
Meanwhile, combine next three ingredients in a covered baking dish, and roast for 30 minutes, stirring twice.
Deglaze onions with wine.
Melt butter in soup pot, add chopped onions and celery, and sweat until onions are translucent. Add roasted onions, mushrooms, stock, and soy sauce, and simmer 30 minutes, adding additional soy sauce if necessary.
Add fresh ground pepper to taste.

Nutrition Facts : Calories 87.3, Fat 5.2, SaturatedFat 1.9, Cholesterol 6.1, Sodium 232.7, Carbohydrate 6.9, Fiber 1.4, Sugar 3, Protein 2.5

Ingredients

2 -3 large Spanish onions or 2 -3 large vidalia onions, sliced in half rings
1 tablespoon olive oil
4 garlic cloves, crushed
1/2 teaspoon thyme
1 lb mushroom, sliced (button, cremini, portabella, shitake)
4 garlic cloves, crushed
1 tablespoon olive oil
1/2 cup white wine
2 tablespoons butter
1 onion, chopped fine
2 stalks celery, chopped fine
6 cups vegetable stock (I suggest dark stock, Dark Vegetable Stock)
2 tablespoons soy sauce
fresh ground pepper, to taste

MUSHROOM ONION SOUP

Even those who don't like mushrooms like this soup! I've found it's a great first course when I have friends over. Our home is a hobby farm with a view of Mississippi River bluffs. We have three daughters-20, 19 and 16.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings (about 1-1/2 quarts).

Number Of Ingredients 10

Mushroom Onion Soup image

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.

Nutrition Facts : Calories 118 calories, Fat 5g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

Ingredients

2 cups (8 ounces) fresh mushrooms
3 tablespoons butter
2 medium onions, chopped
2 tablespoons all-purpose flour
5 cups chicken broth
1/2 teaspoon salt, optional
Dash pepper
1/3 cup uncooked long grain rice
1 bay leaf
2 tablespoons chopped fresh parsley

QUICK CREAM OF MUSHROOM SOUP

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. -Anne Kulick, Phillipsburg, New Jersey

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Quick Cream of Mushroom Soup image

Steps:

In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients

2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream

MUSHROOM ONION BARLEY SOUP

After tinkering with three different recipes, I came up with this warming rich, dark brown broth with hearty mushrooms, barley and onions. It's a beefy tasting soup for my meat loving husband, completely vegan for me and healthy for both of us. It can simmer all day in a crock pot or be served up right after preparation.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 10

Mushroom Onion Barley Soup image

Steps:

In a large saucepan, saute onion and mushrooms in oil until vegetables are tender. Add garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender.

Nutrition Facts : Calories 101 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 746mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

Ingredients

1 large onion, chopped
2 cups sliced fresh mushrooms
1 tablespoon olive oil
2 garlic cloves, minced
7 cups reduced-sodium chicken broth
2 cups water
1/2 cup medium pearl barley
2 tablespoons reduced-sodium soy sauce
1 teaspoon dried thyme
1/4 teaspoon pepper

CREAM OF GARLIC, ONION, AND MUSHROOM SOUP

This is a creamy, rich, dinner party type soup. Yet it's so easy to make and so delicious that I make it often. Don't be put off by the amount of garlic, as it cooks so long it becomes mellow and smooth tasting. I got the original recipe for this from the Epicurious website, but have made several changes and additions.

Provided by Vina7737

Categories Low Protein

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Cream of Garlic, Onion, and Mushroom Soup image

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.

Nutrition Facts : Calories 348.3, Fat 19.6, SaturatedFat 8.1, Cholesterol 30.2, Sodium 937.3, Carbohydrate 29.9, Fiber 2.3, Sugar 4.9, Protein 10.9

Ingredients

3 tablespoons olive oil
2 cups mushrooms, coarsely chopped (I prefer portobellos)
3 tablespoons butter
2 cups onions, chopped
1 cup peeled garlic, cloves
2 tablespoons all-purpose flour
6 cups chicken broth
1 cup half-and-half
1/2 cup sherry wine (I use sweet)
1 teaspoon dried thyme
1 bay leaf
3 cups dense white bread, in small pieces (I use ciabatta)
salt
pepper