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Mushroom and Onion Soup

A creamy and comforting one-pot Mushroom and Onion Soup that is easy to make and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 oz Mushrooms, sliced Use shiitake, cremini, or button mushrooms for different flavors.
  • 2 medium Onions, diced Sweet onions work well.
  • 2 teaspoons Thyme, fresh or dried Adds flavor depth.
  • 3 cloves Garlic, minced Do not skip on toasting the garlic to enhance the flavor.
  • 4 cups Broth (vegetable or chicken) Choose based on dietary preference.
  • 1 cup Cream For a dairy-free version, substitute with coconut milk.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Pepper Adjust to taste.

Method
 

Cooking Instructions
  1. Sauté the mushrooms and onions in a large pot until they are deeply browned.
  2. Add minced garlic and thyme, cooking for another minute until fragrant.
  3. Pour in the broth and bring to a simmer.
  4. Stir in the cream and cook until heated through.
  5. For a smooth texture, blend the soup using an immersion blender; for a rustic texture, simply serve as is.
  6. Season with salt and pepper to taste before serving.

Notes

This soup can be topped with crispy croutons or herbs. Works well with baguette or grilled cheese. Stores in the fridge for 3-4 days or freeze for up to 3 months (omit cream before freezing).