Cream Of Caramelized Onion And Mushroom Soup Recipes

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CARAMELIZED ONION AND MUSHROOM SOUP



Caramelized Onion and Mushroom Soup image

Savory porcini and cremini mushrooms are accompanied by mellow diced Vidalia and yellow onions and shallot in this wintry soup. Before added to the vegetables and beef stock, orzo is toasted in a skillet, giving the pasta a nutty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 13

1/2 ounce dried porcini mushrooms
6 ounces orzo
1 tablespoon olive oil
1 Vidalia onion, cut into 1/2-inch dice
2 yellow onions, cut into 1/2-inch dice
1 medium shallot, cut into 1/2-inch dice
1 tablespoon finely chopped fresh thyme
3/4 pound cremini mushrooms, cleaned, stem trimmed and cut into 1/2-inch pieces
2 tablespoons Madeira wine
4 14.5-ounce cans low-sodium beef stock, skimmed of fat
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
Chopped flat-leaf parsley, for garnish

Steps:

  • Place porcini in a bowl. Cover with 2 cups boiling water; let sit until softened, about 20 minutes. Remove from liquid. Finely chop, and set aside. Strain liquid through fine cheesecloth or a coffee filter, discarding grit; set aside.
  • Place orzo in a large skillet over medium-low heat. Toast, stirring continuously, until light golden, about 6 minutes. Remove from heat; set aside.
  • Bring a pot of water to a boil; add toasted orzo; cook until al dente, 3 to 4 minutes. Drain, and set aside.
  • Warm olive oil in a stockpot over low heat. Add Vidalia onion, yellow onion, shallot, and thyme; cook, stirring occasionally, until onions are very soft and golden brown, 45 to 50 minutes. Increase heat to medium; add cremini mushrooms; saute, stirring frequently, until mushrooms have softened and browned, about 8 minutes. Add Madeira; cook 1 minute more. Add reserved porcini, reserved strained liquid, beef stock, salt, and pepper; bring to a simmer. Add reserved pasta; continue to cook until pasta is heated through, about 2 minutes more. Serve immediately, garnished with chopped parsley.

Nutrition Facts : Calories 139 g, Fat 2 g, Fiber 3 g, Protein 4 g, Sodium 877 g

CREAM OF CARAMELIZED ONION AND MUSHROOM SOUP



Cream of Caramelized Onion and Mushroom Soup image

This soup is very flavourful, easy, and pretty, and a steaming bowl of it, with a slice of toasted sourdough or wholegrain bread, makes for a deeply satisfying meal.

Provided by evelynathens

Categories     Low Cholesterol

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon butter
1/2 tablespoon olive oil
1 lb sweet onion, peeled, cut in half, cut thin crosswise
1 lb portabella mushroom, cleaned, cut in slices
1 stalk celery, chopped
1 large carrot, chopped
2 garlic cloves, minced
1/2 teaspoon salt
4 cups chicken stock (a little more may be required to thin soup if too thick)
1 1/2 teaspoons dried thyme or 1 1/2 teaspoons dried herbes de provence
1 small bay leaf
1/2 cup half-and-half
4 ounces part-skim ricotta cheese
4 ounces swiss cheese, grated
salt and freshly-cracked black pepper, to taste
minced fresh parsley (to garnish)

Steps:

  • Melt 1 tablespoon butter with 1/2 tablespoon olive oil in saucepan over medium heat. Add onions and saute, stirring every few minutes, until they are caramelized, about 15-20 minutes. Add the mushrooms, celery, carrot, garlic and salt, and saute, stirring occasionally, for a further 5 minutes. Add chicken stock, thyme (or herbes de provence) and bay leaf to saucepan. Reduce temperature to a slow boil and cook, covered, for 15-20 minutes longer, or until vegetables are tender. Remove from heat. Discard bay leaf.
  • (Carefully) blend soup in batches, either in blender, or using immersion blender, until soup is mostly pureed, leaving a bit of texture in the vegetables. Return to saucepan and over a low heat, whisk in half and half, ricotta and swiss cheeses, until cheeses have entirely melted into the soup. (If soup is too thick, thin with a little more hot broth). Season to suit your taste with salt and freshly-cracked black pepper.
  • Serve in deep bowls, garnished with a sprinkle of minced, fresh parsley.

CREAM OF GARLIC, ONION, AND MUSHROOM SOUP



Cream of Garlic, Onion, and Mushroom Soup image

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

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

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

CARAMELIZED FRENCH ONION SOUP



Caramelized French Onion Soup image

Carmelized onions give a touch of sweetness to this easy french onion soup, topped with toasted cheese bread. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1 medium onion, sliced
1 tablespoon butter
1 to 2 teaspoons sugar
1 teaspoon Worcestershire sauce
1-1/3 cups beef broth
1 tablespoon white wine or water
Coarsely ground pepper to taste
2 slices French bread (1 inch thick)
1/3 cup shredded Swiss cheese
3 tablespoons grated Parmesan cheese

Steps:

  • In a saucepan, saute onion in butter until tender. Sprinkle with sugar and Worcestershire sauce; cook and stir for 13-15 minutes or until onion is caramelized. , Add the broth, wine or water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Place bread on an ungreased baking sheet. Broil 4 in. from the heat until toasted. Turn; sprinkle with cheeses. Broil until cheese is melted and bubbly. Ladle soup into bowls; top with toast.

Nutrition Facts :

CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP WITH GOAT CHEESE CROUTONS



Caramelized Onion and Portobello Mushroom Soup with Goat Cheese Croutons image

Categories     Soup/Stew     Cheese     Mushroom     Onion     Vegetarian     Dinner     Lunch     Goat Cheese     Fall     Winter     Anniversary     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons butter
1 1/2 pounds onions, halved, thinly sliced (about 5 cups)
4 fresh thyme sprigs
1 1/2 pounds portobello mushrooms, stemmed, caps halved and cut crosswise into 1/4-inch-thick strips
3 tablespoons Cognac or brandy
3 garlic cloves, minced
8 cups canned vegetable broth
1 cup dry white wine
18 1-inch-thick slices French-bread baguette, toasted
8 ounces soft fresh goat cheese, room temperature

Steps:

  • Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
  • Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)
  • Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.

CARAMELIZED ONION AND MUSHROOM BISQUE



Caramelized Onion and Mushroom Bisque image

Tasty skillet soup made using sweet onions and mushrooms makes a delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 7

Number Of Ingredients 11

2 tablespoons butter
3 lb sweet onions, sliced into rings
2 cloves garlic, finely chopped
4 cups vegetable broth (32-oz carton)
2 tablespoons olive oil
4 packages (about 3.5 oz each) fresh shiitake mushrooms, stems removed, sliced
3/4 teaspoon salt
1/2 cup whipping cream
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
1/8 teaspoon white pepper

Steps:

  • In 4-quart Dutch oven, melt butter over medium heat. Cook onions in butter 35 minutes, stirring occasionally, until lightly browned and very tender. Add garlic; cook 1 minute. Add 1 cup of the broth, stirring to loosen browned bits from bottom of pan. Stir in 2 cups broth. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Remove from heat; cool 30 minutes.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms in oil 8 to 10 minutes or until lightly browned and liquid has evaporated; stir in 1/2 teaspoon of the salt. Remove from heat; keep warm.
  • In blender, place half of the onion-broth mixture. Cover; blend on medium speed 2 minutes or until smooth. Pour into large bowl. Repeat with remaining mixture. Return pureed mixture to Dutch oven. Stir in remaining 1 cup broth and the whipping cream; heat to boiling. Remove from heat; stir in sherry, lemon juice, pepper and remaining 1/4 teaspoon salt. Top with mushrooms.

Nutrition Facts : Calories 222, Carbohydrate 25 g, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 389 mg

FLORENTINE CARAMELIZED ONION SOUP



Florentine Caramelized Onion Soup image

Also known as "carabaccia", this is a local specialty in Florence, and is hard to find even in cookbooks specializing in Italian soups! The effect should be rich and somewhat sweet (but not too much). Adding roasted garlic would be a good variation.

Provided by Elsie Wollaston

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 3h15m

Yield 6

Number Of Ingredients 8

¼ cup extra virgin olive oil
4 pounds onions
2 teaspoons white sugar
salt to taste
1 (750 milliliter) bottle dry white wine
1 quart chicken broth
1 small cinnamon stick
4 cups cubed, stale French or Italian bread

Steps:

  • In a large heavy pot, heat oil over medium heat. Cut onions in half lengthwise, then slice thinly. Place sliced onions in pot and toss to coat with oil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to color, 30 minutes.
  • Increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in color, 45 minutes.
  • Sprinkle onions with sugar and a little bit of salt; cook, stirring, until sugar melts and onions are caramel colored, 5 minutes. Pour in wine and broth, and place cinnamon stick in pot. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  • Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
  • Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 75.2 g, Fat 11.2 g, Fiber 6.2 g, Protein 12.4 g, SaturatedFat 1.8 g, Sodium 470.4 mg, Sugar 18.7 g

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