Get a bowl (or more) of this delicious, cream-based Mushroom and Onion Soup! This is a super easy recipe with a perfect amount of seasoning and veggies for anyone to enjoy, especially during the colder weather. This one will warm you right up and leave your bellies content!
Soups never get old for me. They’re such a great comfort food, especially during the cold and brutal days and since I’m not a fan of the winter season, I guess I’ll be indoors a lot, stuffing myself with soups. This soup was an easy one to make and it makes the kitchen smell so good. Since this is cream based, I love serving it with some toasted bread on the side or even croutons.
Ingredients:
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large onion, sliced
- 3 tbsp red wine
- 1 tsp parsley
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp thyme
- pinch of ground pepper
- 16 oz sliced mushrooms
- 3 tbsp flour
- 3 cups broth
- 1 cup heavy cream
How to Make Mushroom and Onion Soup:
- In a larger pot, heat the oil and butter then add the onions and cook on lower heat for about 10 minutes, until softened.
- Add 2 tbsp of water until absorbed into the onions then add the red wine and cook on low until the wine evaporates.
- Add in all of the seasonings and mushrooms and cook for a few minutes until mushrooms are softer.
- Add the flour, mix well.
- Pour in the broth, bring to a simmer, cover and cook for about 20 minutes.
- When ready, add in the heavy cream and simmer another 10 minutes.
Happy cooking! Leave a comment below or interact with me through Instagram using the handle @mysavorycravings to let me know what you think of this recipe. Enjoy!
Mushroom and Onion Soup
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large onion sliced
- 3 tbsp red wine
- 1 tsp parsley
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp thyme
- pinch of ground pepper
- 16 oz mushrooms sliced
- 3 tbsp flour
- 3 cups broth
- 1 cup heavy cream
Instructions
- In a larger pot, heat the oil and butter then add the onions and cook on lower heat for about 10 minutes, until softened.
- Add 2 tbsp of water until absorbed into the onions then add the red wine and cook on low until the wine evaporates.
- Add in all of the seasonings and mushrooms and cook for a few minutes until mushrooms are softer.
- Add the flour, mix well.
- Pour in the broth, bring to a simmer, cover and cook for about 20 minutes.
- When ready, add in the heavy cream and simmer another 10 minutes. Serve in bowls.