- LC
Mushroom & Caramelized Onion Soup
This Mushroom & Caramelized Onion Soup is the ultimate umami bomb. It’s built around the rich flavors of sauteed mushrooms and caramelized onions. We’ve also added marsala wine, vegetable broth, fresh thyme, and a parmesan cheese rind to take it over the top.
Ingredients
Soup
Optional Toppings
Instructions
- Step 1
In a large pot or Dutch oven, melt 1 tbsp butter and add the mushrooms. Cook for 8-10 minutes or until browned. Season with salt, then remove from the pot and set aside.
- Step 2
Add 2 tbsp butter and all of the onions to the pot. Season with salt and pepper and cook for about 20-25 minutes, adding up to ½ cup of water (¼ cup at a time) if they’re looking dry.
- Step 3
Add the mushrooms back to the pot with the onions and make a well in the center. If you want to top your soup with a few mushrooms and onions, remove a small amount now.
- Step 4
Melt 3 tbsp butter in the well, then add the flour to the melted butter and mix to make a roux. Toss the flour mixture with the mushrooms and onions until they’re coated and cook for a minute to cook off the flour taste.
- Step 5
Stir in the marsala wine to deglaze the pot, then add the broth and bring the mixture to a boil.
- Step 6
Add thyme, parmesan rind, and cover the pot.
- Step 7
Cook on low heat for 15 to 20 minutes, then remove the cover and turn off the heat.
- Step 8
Remove the parmesan rind and thyme sprigs.
- Step 9
Using an immersion blender, blend the soup while adding in the cream.
- Step 10
Top the soup with desired toppings and serve with crusty bread.
Tips & Tricks
Per serving
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