Indulgent Rich Creamy French Onion and Mushroom Soup Delight
Experience the warmth of Rich Creamy French Onion and Mushroom Soup packed with caramelized onions, earthy mushrooms, and a creamy finish.
Servings: 4 bowls
Calories: 350kcal
Equipment
- heavy-bottomed pot
Ingredients
Soup Base
- 4 tablespoons Butter Use vegan butter for dairy-free option.
- 4 medium Yellow Onions
- 8 ounces Cremini Mushrooms Mix in shiitake or portobello for a twist.
- 3 cloves Garlic Minced.
- 1 teaspoon Fresh Thyme Substitute dried thyme if needed.
- 4 cups Beef or Vegetable Stock
Creaminess
- 1 cup Heavy Cream Consider using cashew cream for dairy-free version.
Seasoning
- to taste Salt
- to taste Pepper
Optional Add-Ons
- 1 cup Gruyère or Swiss Cheese Shredded.
- 1 loaf Crusty Bread For serving.
Instructions
Making the Soup
- Melt the butter in a heavy-bottomed pot over medium-low heat. Add the thinly sliced onions with a pinch of salt, cooking for 25–30 minutes until they are deeply golden and caramelized. Remember to stir occasionally to avoid burning.
- Add the sliced cremini mushrooms to the pot and cook for an additional 10 minutes, until they are browned and their moisture has evaporated.
- Stir in the minced garlic and fresh thyme, cooking for 1-2 minutes until fragrant.
- Deglaze the pot by adding a splash of broth, scraping up any flavorful bits stuck to the bottom. Pour in the remaining stock, bring it to a simmer, and let it cook for 10–15 minutes.
- Reduce the heat and gently stir in the heavy cream, allowing the soup to simmer for another 5 minutes. Adjust the seasoning with salt and pepper to your liking.
- Serve hot, garnished with fresh thyme and shredded cheese (if using), alongside toasted crusty bread.
Notes
For a pop of color, top each serving with a sprinkle of freshly chopped parsley. Consider blending a portion of the soup with an immersion blender before adding the cream for a smoother texture.