Roasted Onion & Mushroom Soup Recipe

Name: Roasted Onion & Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 375.
2
Combine first four ingredients in a non-reactive baking dish (glass, corningware - not metal), and roast, stirring several times, for 45 minutes.
3
Meanwhile, combine next three ingredients in a covered baking dish, and roast for 30 minutes, stirring twice.
4
Deglaze onions with wine.
5
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.
6
Add fresh ground pepper to taste.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Onion & Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Onion & Mushroom Soup

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