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Creamy French Onion and Mushroom Soup

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Creamy French Onion and Mushroom Soup is a rich, flavorful soup that combines the deep, savory taste of caramelized onions with earthy mushrooms, all enveloped in a creamy, velvety broth. This comforting dish is perfect for cozy evenings, whether served as a starter or a main course. The soup’s warm, satisfying texture is complemented by the rich umami flavor of sautéed onions and mushrooms, making it a great option for chilly days when you crave something hearty and soul-warming. Garnished with melted cheese and fresh herbs, it’s sure to impress.

Ingredients

Scale

Gather these ingredients to make your Creamy French Onion and Mushroom Soup:

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 large yellow onions, thinly sliced
  • 8 oz mushrooms (such as cremini or button), sliced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth (or chicken broth for non-vegetarian version)
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • 1 teaspoon fresh rosemary (or ½ teaspoon dried rosemary)
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce (optional, for added depth)
  • Fresh parsley, chopped (for garnish)
  • Grated Gruyère or Swiss cheese (optional, for topping)

Instructions

Prepare the Vegetables:

  1. Slice the Onions: Thinly slice the onions to ensure even caramelization and a smooth texture in the soup.
  2. Slice the Mushrooms: Clean and slice the mushrooms, ensuring they are uniform in size for even cooking.

Caramelize the Onions:

  1. Heat the Oil and Butter: In a large pot, heat the olive oil and butter over medium heat until the butter has melted.
  2. Cook the Onions: Add the sliced onions to the pot, stirring occasionally. Cook for 20-25 minutes until the onions are golden brown and caramelized. Stir occasionally to prevent burning.
  3. Add Garlic: Add the minced garlic to the onions and cook for 1-2 minutes, until fragrant.

Cook the Mushrooms:

  1. Sauté the Mushrooms: Add the sliced mushrooms to the pot with the onions and garlic. Sauté for about 8-10 minutes, until the mushrooms have released their moisture and become tender.

Simmer the Soup:

  1. Add Broth and Herbs: Pour in the vegetable broth, thyme, rosemary, and bay leaf. Stir to combine and bring the soup to a simmer. Let it cook for 20-25 minutes, allowing the flavors to meld together.
  2. Season the Soup: Add salt, pepper, balsamic vinegar, and soy sauce (if using). Stir to incorporate the seasonings and adjust to taste.

Make it Creamy:

  1. Add the Cream: Reduce the heat to low and stir in the heavy cream, cooking for another 5-10 minutes until the soup is heated through and has a smooth, creamy consistency.

Serve:

  1. Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. For an extra indulgent touch, top with grated Gruyère or Swiss cheese and broil until melted and bubbly.

Nutrition

Find it online: https://succulentrecipes.com/creamy-french-onion-and-mushroom-soup/