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Mushroom & Caramelized Onion Soup

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Ingredients

Warning0 allergens identified

Mushroom & Caramelized Onion Soup

Soup

16 ounces cremini mushroomssliced

2 red onions sliced

½ cup marsala wine

6 cups vegetable broth

6 tablespoons butter

3 tablespoons all-purpose flouror can use same amount of 1:1 gluten-free flour

8 sprigs fresh thyme

3 inch parmesan rind

1 cup heavy cream

½ cup waterif needed

Salt & pepperto taste

Optional Toppings

Parmesan crisps

Fresh thyme

Extra sauteed mushrooms & onions

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.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Master the Caramelization Process 🧅
Cook onions low and slow (30-40 minutes) without stirring constantly—let them sit undisturbed for 5-minute intervals to develop deep golden-brown color and complex sweetness that's essential to this soup's flavor profile.
Layer Your Mushroom Umami 🍄
Use a mix of cremini and at least one other variety (like portobello or porcini) to create depth, and cook them separately first to develop a concentrated mushroom flavor before combining with onions.
Toast Your Flour Properly 🥄
After sautéing the mushrooms and onions, cook the flour in butter for 1-2 minutes on medium heat to eliminate the raw flour taste and create a richer roux base for your soup.
Maximize the Parmesan Rind 🧀
Submerge the parmesan rind directly into the simmering soup during the final 15-20 minutes—it dissolves slightly and releases savory compounds that intensify the umami flavor without grittiness.
Time Your Wine Reduction ⏱️
Deglaze the pan with marsala wine after removing mushrooms, then let it reduce by half before adding broth to concentrate the alcohol flavor while cooking off harsh notes.