Creamy Mushroom Roasted Onion Soup Recipes

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ROASTED ONION & MUSHROOM SOUP



Roasted Onion & Mushroom Soup image

This recipe is one I created by combining my Roasted French Onion Soup and elements of a mushroom soup found on 'Zaar; the mushrooms are made rich and succulent by roasting them with garlic while the onions are roasting. I make it using a combination of button, cremini, portabella, and shitake mushrooms - I love how the portabella mushrooms add depth and enhance the mushroom flavour. It can be served as is, or done up like french onion soup, with toasted crusty bread and melted old cheddar on top. If you're not a vegetarian, you could use beef broth instead of the dark vegetable stock.

Provided by Katzen

Categories     Lunch/Snacks

Time 1h35m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 14

2 -3 large Spanish onions or 2 -3 large vidalia onions, sliced in half rings
1 tablespoon olive oil
4 garlic cloves, crushed
1/2 teaspoon thyme
1 lb mushroom, sliced (button, cremini, portabella, shitake)
4 garlic cloves, crushed
1 tablespoon olive oil
1/2 cup white wine
2 tablespoons butter
1 onion, chopped fine
2 stalks celery, chopped fine
6 cups vegetable stock (I suggest dark stock, Dark Vegetable Stock)
2 tablespoons soy sauce
fresh ground pepper, to taste

Steps:

  • Preheat oven to 375.
  • Combine first four ingredients in a non-reactive baking dish (glass, corningware - not metal), and roast, stirring several times, for 45 minutes.
  • Meanwhile, combine next three ingredients in a covered baking dish, and roast for 30 minutes, stirring twice.
  • Deglaze onions with wine.
  • Melt butter in soup pot, add chopped onions and celery, and sweat until onions are translucent. Add roasted onions, mushrooms, stock, and soy sauce, and simmer 30 minutes, adding additional soy sauce if necessary.
  • Add fresh ground pepper to taste.

Nutrition Facts : Calories 87.3, Fat 5.2, SaturatedFat 1.9, Cholesterol 6.1, Sodium 232.7, Carbohydrate 6.9, Fiber 1.4, Sugar 3, Protein 2.5

MUSHROOM ONION SOUP



Mushroom Onion Soup image

Even those who don't like mushrooms like this soup! I've found it's a great first course when I have friends over. Our home is a hobby farm with a view of Mississippi River bluffs. We have three daughters-20, 19 and 16.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings (about 1-1/2 quarts).

Number Of Ingredients 10

2 cups (8 ounces) fresh mushrooms
3 tablespoons butter
2 medium onions, chopped
2 tablespoons all-purpose flour
5 cups chicken broth
1/2 teaspoon salt, optional
Dash pepper
1/3 cup uncooked long grain rice
1 bay leaf
2 tablespoons chopped fresh parsley

Steps:

  • Trim mushroom stems level with the caps; finely chop stems and thinly slice caps. , In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth, salt if desired, and pepper. Cook and stir until mixture comes to a boil. Reduce heat. Add rice and bay leaf; cover and simmer until the rice is tender, 15-20 minutes. Discard bay leaf. Sprinkle with parsley.

Nutrition Facts : Calories 118 calories, Fat 5g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

CREAMY MUSHROOM & ROASTED ONION SOUP



Creamy Mushroom & Roasted Onion Soup image

from the LA Times, Dec. 10, 2008 Adapted from Gary Daniel of the Cave food and wine bar at the Ventura Wine Co., a retail shop. He recommends serving the soup with a Chardonnay and crusty bread. The roasted onion can be made ahead of time. Roast the onion and allow it to cool, then cover with plastic wrap and refrigerate until needed.

Provided by Karen in MA

Categories     < 4 Hours

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 14

2 onions, divided
3 tablespoons olive oil, divided
salt & freshly ground black pepper
1 carrot, peeled and chopped
1 celery rib, peeled and chopped
1 tablespoon garlic, minced
1 teaspoon shallot, minced
1 lb cremini mushroom, washed and trimmed of any dry ends
1 cup white wine, preferably Chardonnay
1 tablespoon fresh thyme, chopped
1 quart vegetable stock
3/4 cup heavy cream
parmigiano-reggiano cheese (to garnish)
2 teaspoons minced chives

Steps:

  • Heat the oven to 400 degrees.
  • Peel one of the onions but leave it whole.
  • Rub 1 tablespoon of the oil and a pinch each of the salt and pepper over the onion, then wrap it in foil. Roast the onion until it is softened and lightly caramelized, about 1 hour. Remove and cool.
  • Meanwhile, peel and chop the remaining onion.
  • Heat a medium, heavy-bottom saucepan over medium heat. Add the remaining olive oil and a pinch each of salt and pepper. Stir in the chopped onion, carrot and celery and cook until softened, about 8 to 10 minutes.
  • Stir in the garlic, shallots and mushrooms and cook for 5 minutes, stirring frequently. Reserve one mushroom to garnish the finished soup.
  • Stir in the wine, making sure to scrape the browned bits from the bottom of the pan. Stir in the fresh thyme and bring the contents to a gentle simmer. Cook until the mushrooms soften, about 5 to 6 minutes.
  • Stir in the vegetable stock and continue to simmer until the liquid is reduced by half, about 10 minutes.
  • Remove from the heat and purée the soup with an immersion blender, or in batches in a blender. Return the soup to low heat and stir in the cream. Season with a generous teaspoon of salt and a pinch of pepper, or to taste. This makes about 8 cups of soup.
  • Chop the roasted onion into pieces no larger than one-quarter inch. Stir the chopped onion into the soup. Check and adjust the seasoning if desired.
  • Slice the reserved mushroom into 8 very thin, lengthwise slices. Ladle the soup into warmed bowls. Garnish each portion with a thin shaving of the Parmigiano-Reggiano, one-fourth teaspoon of the chives and a thin slice of mushroom.
  • Serve immediately.

Nutrition Facts : Calories 176.2, Fat 13.4, SaturatedFat 5.9, Cholesterol 30.6, Sodium 23.8, Carbohydrate 7.9, Fiber 1.1, Sugar 2.9, Protein 2.4

EASY ROAST WITH ONION / MUSHROOM GRAVY - CROCK POT



Easy Roast With Onion / Mushroom Gravy - Crock Pot image

If you have only 60 seconds in which to load the crock pot, but want to come home to a great-smelling kitchen and a delicious meal, then try this. Goes great with mashed potatoes.

Provided by Don in Virginia

Categories     Roast Beef

Time 8h2m

Yield 6 serving(s)

Number Of Ingredients 3

3 lbs boneless beef chuck roast
1 ounce dry onion soup mix
10 ounces condensed cream of mushroom soup

Steps:

  • First, place the roast in your crock pot.
  • Then, sprinkle the onion soup mix on top of the roast.
  • Finally, spread the undiluted soup on top.
  • Cook on low.

CREAMY ROASTED MUSHROOM SOUP



Creamy Roasted Mushroom Soup image

Categories     Soup/Stew     Milk/Cream     Garlic     Mushroom     Onion     Appetizer     Roast     Sauté     Fall     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1 pound portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4-inch pieces
1/2 pound shiitake mushrooms, stemmed, caps cut into 3/4-inch pieces
6 tablespoons olive oil
3 14-ounce cans (or more) vegetable broth
1 1/2 tablespoons butter
1 onion, chopped
3 garlic cloves, minced
1/4 cup plus 2 tablespoons Madeira
3 tablespoons all purpose flour
1 cup whipping cream
3/4 teaspoon chopped fresh thyme

Steps:

  • Preheat oven to 400°F. Line 2 large baking sheets with foil. Divide mushrooms between prepared baking sheets. Drizzle mushrooms on each sheet with 3 tablespoons oil. Sprinkle generously with salt and pepper; toss to coat. Cover with foil. Bake mushrooms 30 minutes. Uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly. Puree half of mushrooms with 1 can broth in blender until smooth. Set mushroom puree aside.
  • Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 8 minutes. Add Madeira and simmer until almost all of liquid evaporates, about 2 minutes. Add flour; stir 2 minutes. Add 2 cans broth, cream, and thyme. Stir in remaining cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before serving, thinning with additional broth if necessary.)

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

ROASTED MUSHROOM, ONION, AND GARLIC SOUP



Roasted Mushroom, Onion, and Garlic Soup image

A tasty mushroom soup made with no milk or cream. White beans are used to thicken, and roasting mushrooms, onions, and garlic in the oven add great flavor. It's a flexible recipe. You can use any combination of mushrooms that you'd like, and any kind of broth that you'd like. This recipe calls for pureeing the onions, garlic and a small amount of the mushrooms, leaving most of the mushroom quarters for the soup, but you can puree as many of the mushrooms as you'd like. I've tried it as written, and also with all of it pureed. I actually like it best all pureed - it's like a more traditional mushroom soup. Adapted from a recipe found online - the original also called for 3 cans of beans, half of which were pureed, and half were left whole for the soup.

Provided by Recipe Reader

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

16 ounces button mushrooms, cleaned and quartered
8 ounces cremini mushrooms, cleaned and quartered
2 sweet onions, peeled and cut into wedges
3 garlic cloves, peeled and slightly smashed
2 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
10 stems fresh thyme, divided
8 -10 fresh sage leaves
48 ounces low sodium chicken broth (or vegetable broth)
1 (15 ounce) can white beans

Steps:

  • Preheat oven to 450 degrees.
  • In a large bowl, toss the onions and garlic with 1 TBS olive oil, half the salt, and half the pepper.
  • Spread onto a baking sheet.
  • Then toss the mushrooms with the remaining olive oil, salt, pepper, 8 of the thyme stems, and the sage leaves.
  • Spread onto another baking sheet.
  • Roast the vegetables for 20-30 minutes - stirring every 8 minutes and remove and set aside any pieces that are browning nicely (before they burn).
  • In a blender, add 1 cup of broth, 1 can of beans, the onions, garlic, sage leaves, about 1/2 cup mushrooms. Blend until pureed.
  • Pour into a pot on the stove, and add the remaining chicken broth, mushroom pieces, and leaves from two remaining thyme stems.
  • Heat and simmer 15 minutes.

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