Name: Mushroom & Caramelized Onion Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 Servings
Cuisine: American

Cooking with Conks Verified

February 2, 2026

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.

From the Cook

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Mushroom & Caramelized Onion Soup

Cooking with Conks Verified

Ingredients

WarningMilk and 4 other allergens identified

Instructions

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Instructions

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.

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.

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.

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.

Stir in the marsala wine to deglaze the pot, then add the broth and bring the mixture to a boil.

Add thyme, parmesan rind, and cover the pot.

Cook on low heat for 15 to 20 minutes, then remove the cover and turn off the heat.

Remove the parmesan rind and thyme sprigs.

Using an immersion blender, blend the soup while adding in the cream.

Top the soup with desired toppings and serve with crusty bread.

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Tips & Tricks (5)

Caramelize Like a Pro 🧅
Take your time caramelizing onions - use low, slow heat and resist the urge to stir too frequently, allowing natural sugars to develop deep golden-brown color.
Mushroom Moisture Magic 🍄
Always sauté mushrooms in a hot, dry pan first to release excess moisture, ensuring they brown beautifully instead of steaming.
Umami Depth Trick 🧴
Add a splash of marsala wine early in the cooking process to deglaze the pan and build complex flavor layers throughout the soup.
Parmesan Rind Secret 🧀
Simmer the entire parmesan rind in the soup base to infuse an incredible depth of savory, nutty undertones that commercial stocks can't replicate.
Cream Integration Technique 🥄
When adding heavy cream, temper it by slowly whisking in small amounts of hot soup to prevent curdling and ensure a silky smooth texture.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes