MUSHROOM ONION BARLEY SOUP
After tinkering with three different recipes, I came up with this warming rich, dark brown broth with hearty mushrooms, barley and onions. It's a beefy tasting soup for my meat loving husband, completely vegan for me and healthy for both of us. It can simmer all day in a crock pot or be served up right after preparation.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and mushrooms in oil until vegetables are tender. Add garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender.
Nutrition Facts : Calories 101 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 746mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP WITH GOAT CHEESE CROUTONS
Categories Soup/Stew Cheese Mushroom Onion Vegetarian Dinner Lunch Goat Cheese Fall Winter Anniversary Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
- Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)
- Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.
MUSHROOM ONION SOUP
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
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
PORTOBELLO MUSHROOM ONION SOUP
With a side salad, this makes a wonderful meal. Portobello mushrooms are a great addition to French onion soup. - Melissa Fitzgerald, Jeanette, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 13 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onions and thyme in 1 tablespoon butter until onions are tender, about 8 minutes. Reduce heat; cook, uncovered, over low heat for 20 minutes or until onions are golden brown, stirring occasionally. Remove onions to a bowl., In the same pan, melt remaining butter. Add mushrooms, brandy if desired and garlic; saute for 1 minute. Return onions to pan. Add broth, wine and pepper; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until onions are very tender. , Meanwhile, place French bread slices on a baking sheet; top each slice with provolone cheese. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted. Discard thyme sprigs from soup; top soup with cheese-topped bread.
Nutrition Facts : Calories 188 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 811mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
ROASTED MUSHROOM, ONION, AND GARLIC SOUP
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
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.
ROASTED ONION & MUSHROOM SOUP
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
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
CREAM OF GARLIC, ONION, AND MUSHROOM SOUP
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
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
JAPANESE CLEAR ONION & MUSHROOM SOUP
Very simple looking soup with an amazing flavor.
Provided by barbara lentz
Categories Vegetable Soup
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Place the oil in a large pot. Saute the onion until browned. Add the stock or water, celery, carrots, garlic and salt. Bring to a boil and reduce the heat and simmer for 30 to 45 minutes. Strain the broth and discard the solids.
- 2. Place the broth back on the stove and add the mushrooms and green onions. Add the soy sauce taste and adjust for salt.
- 3. Serve with a squirt of Sriracha.
BEAUTIFUL BAKED FRENCH ONION AND MUSHROOM SOUP
This recipe takes some time to make but it needs very little attention. You can work on the main meal while this is cooking. Breaking into the cheesy crust on top is a unique way to present this soup to your guests.
Provided by Nif_H
Categories Low Protein
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut onions in half lengthwise and thinly slice into half moon shapes.
- Pour olive oil into a large pot and heat to one notch over low. Add onions and sprinkle them with salt. Cover and let onions sweat for 15 minutes. Give onions a quick stir, cover and let sweat for another 15 minutes.
- While onions are cooking, thinly slice your mushrooms, mince your garlic and preheat oven to 375°F.
- Get 4 ovenproof bowls and place face-down on the pie crust. Cut 4 large circles out of pie crust, about 1" bigger than the size of your bowl. They do NOT have to be perfect circles - they look more rustic if the edges are jagged.
- When onions are done sweating, uncover, turn heat to medium and brown slightly while stirring frequently for about 10 minutes. Add mushrooms, garlic, sherry, balsamic vinegar, Worcestershire sauce, beef broth, bay leaf, and black pepper. Bring to a boil, turn down to simmer for ½ hour or more.
- Remove bay leaf. Pour soup evenly into bowls and cover each bowl with a crust. The crust should not be touching the soup. Poke 1 small hole in the middle of each crust. Bake for 12 minutes. Crust should be just golden.
- Remove, and sprinkle each bowl evenly with Swiss cheese. Put back in the oven for about 3 minutes, until cheese has just melted.
- Serve immediately and let your guests cut into the crunchy crust with their spoons and the cheese will melt into the soup.
CARAMELIZED ONION AND MUSHROOM SOUP WITH SWISS-STILTON CHEESE TOASTS
Steps:
- Saute onions in oil in a large pot for about 1 hour until caramalized, stirring occasionally. Add mushrooms, garlic, thyme and more oil if needed. Saute until mushrooms are tender. Add wine to pot and scrape up any brown bits on the bottom of the pot. Add water and both buillon bases. Taste for seasoning adding salt and pepper if needed, and simmer. In the meantime, combine the two cheeses and place generous portions on top of the toast slices. Heat the toast up in the oven until cheese is melted. Remove thyme sprigs from soup. Place two cheese laden baguettes in a bowl and serve soup over top.
CREAM OF CARAMELIZED ONION AND MUSHROOM SOUP
This soup is very flavourful, easy, and pretty, and a steaming bowl of it, with a slice of toasted sourdough or wholegrain bread, makes for a deeply satisfying meal.
Provided by evelynathens
Categories Low Cholesterol
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Melt 1 tablespoon butter with 1/2 tablespoon olive oil in saucepan over medium heat. Add onions and saute, stirring every few minutes, until they are caramelized, about 15-20 minutes. Add the mushrooms, celery, carrot, garlic and salt, and saute, stirring occasionally, for a further 5 minutes. Add chicken stock, thyme (or herbes de provence) and bay leaf to saucepan. Reduce temperature to a slow boil and cook, covered, for 15-20 minutes longer, or until vegetables are tender. Remove from heat. Discard bay leaf.
- (Carefully) blend soup in batches, either in blender, or using immersion blender, until soup is mostly pureed, leaving a bit of texture in the vegetables. Return to saucepan and over a low heat, whisk in half and half, ricotta and swiss cheeses, until cheeses have entirely melted into the soup. (If soup is too thick, thin with a little more hot broth). Season to suit your taste with salt and freshly-cracked black pepper.
- Serve in deep bowls, garnished with a sprinkle of minced, fresh parsley.
CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP
From Bon Appetit. Serve this delicious soup with Goat Cheese Croutons - recipe included. Sounds absolutely wonderful!
Provided by DailyInspiration
Categories Onions
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt 1 tablespoons butter in heavy large pot over high heat. Add onions and thyme; saute until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
- Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; saute until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper.
- Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.
3 ONION, MUSHROOM AND GARLIC SOUP
This is a buttery, hearty, warming soup. Has leeks, red onions, scallions, lots of garlic, and dried Porcini mushrooms. You can top it with cheese if you like.
Provided by Rita1652
Categories Cheese
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter and olive oil in a large pot.
- Sauté leeks, onions, salt, pepper, sugar, 8-10 minutes adding garlic and cook 3 more minutes.
- Add strained chopped mushrooms, water, beef base, strained liquid from mushrooms and parsley.
- Bring to a boil lower heat to a simmer and cook for 20 more minutes.
- If desired, toast bread in over and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions and pepper.
- For vegetarian use only the vegetable base.
ONION, LEEK AND MUSHROOM SOUP (DIABETIC FRIENDLY)
This hearty soup combines the natural sweetness of caramelized onions with leek and mushrooms. The nutty flavor of wild rice adds something special. You can use brown rice if you prefer. This can be vegetarian by using veggie broth in place of the ask for meat broth. A food processor will make short work of the chopping.
Provided by Annacia
Categories Brown Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan heat olive oil over medium-low heat. Cook onion and leeks in hot oil, covered, for 13 to 15 minutes or until onions and leeks are tender, stirring occasionally. Uncover; stir in brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes more or until onions and leeks are golden brown.
- Stir mushrooms and carrots into onion mixture. Cook and stir over medium heat about 3 minutes or until mushrooms are tender. Stir in chicken broth, the 1-3/4 cups beef broth, cooked rice, sherry (if desired), and pepper.
- In a screw-top jar combine the 1/2 cup cold water and flour. Cover and shake until smooth; stir into the soup mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Makes four 1-3/4-cup servings.
Nutrition Facts : Calories 224.3, Fat 4.7, SaturatedFat 0.8, Sodium 68, Carbohydrate 40.3, Fiber 5.7, Sugar 10.8, Protein 8.8
CARAMELIZED ONION AND MUSHROOM SOUP
Savory porcini and cremini mushrooms are accompanied by mellow diced Vidalia and yellow onions and shallot in this wintry soup. Before added to the vegetables and beef stock, orzo is toasted in a skillet, giving the pasta a nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 13
Steps:
- Place porcini in a bowl. Cover with 2 cups boiling water; let sit until softened, about 20 minutes. Remove from liquid. Finely chop, and set aside. Strain liquid through fine cheesecloth or a coffee filter, discarding grit; set aside.
- Place orzo in a large skillet over medium-low heat. Toast, stirring continuously, until light golden, about 6 minutes. Remove from heat; set aside.
- Bring a pot of water to a boil; add toasted orzo; cook until al dente, 3 to 4 minutes. Drain, and set aside.
- Warm olive oil in a stockpot over low heat. Add Vidalia onion, yellow onion, shallot, and thyme; cook, stirring occasionally, until onions are very soft and golden brown, 45 to 50 minutes. Increase heat to medium; add cremini mushrooms; saute, stirring frequently, until mushrooms have softened and browned, about 8 minutes. Add Madeira; cook 1 minute more. Add reserved porcini, reserved strained liquid, beef stock, salt, and pepper; bring to a simmer. Add reserved pasta; continue to cook until pasta is heated through, about 2 minutes more. Serve immediately, garnished with chopped parsley.
Nutrition Facts : Calories 139 g, Fat 2 g, Fiber 3 g, Protein 4 g, Sodium 877 g
FRENCH ONION AND WILD MUSHROOM SOUP
Make and share this French Onion and Wild Mushroom Soup recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 52m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy soup pot, melt the butter with the olive oil, 2 turns of the pan, over medium-heat. Stir in the onions, bay leaf and thyme. Season with salt and pepper. Cook until the onions are softened and browned, 25 minutes.
- Meanwhile, in a large saucepan, bring the chicken broth, mushrooms and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, remove the mushrooms and slice.
- Preheat the broiler. Pour the sherry into the onions and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and hot broth.
- Toast the bread under the broiler, rub with the garlic and top with the cheese. Broil until melted. Ladle the soup into bowls and serve with the toasts.
Nutrition Facts : Calories 567.3, Fat 38.2, SaturatedFat 19.4, Cholesterol 92.9, Sodium 1046.5, Carbohydrate 20.5, Fiber 2.6, Sugar 7.9, Protein 23.7
CREAMY MUSHROOM & ROASTED ONION SOUP
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
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
CREAMY RED WINE MUSHROOM ONION SOUP
Steps:
- Preheat oven to 400°F. Line baking sheet with foil. Place mushrooms on prepared baking sheet. Mix oil with salt and pepper. Brush oil mixture on mushrooms. Cover with foil. Bake mushrooms 30 minutes. While mushrooms bake, melt butter in heavy large pot over medium-high heat. Add onions and garlic and sauté, stirring frequently, until onions are very soft and deep golden brown, about 20 minutes. Uncover mushrooms and continue baking until mushrooms are tender but still moist, about 5 minutes longer. Cool mushrooms slightly. Puree half of mushrooms with 1 can broth in blender until smooth. Set mushroom puree aside. When onions are golden brown add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Add remaining broth, cream, thyme and water, bring to a simmer. Stir in cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and pepper. Serve with French bread or croûtons, as you wish.
ONION MUSHROOM SOUP WITH CHEESE CROUTES
Steps:
- In large pot, melt butter; cook onions, garlic, sugar, thyme and bay leaf, stirring occasionally, until onions are very soft and starting to brown, about 20 minutes. Add mushrooms, salt and pepper; cook, stirring, until well browned, about 10 minutes. Add sherry; cook, scraping up browned bits, until no liquid remains. Add broth and 1/2 cup water; bring to boil. Reduce heat, cover and simmer for 10 minutes. Discard bay leaf. Meanwhile, sprinkle cheese over bread slices; broil on baking sheet until golden, about 3 minutes. Ladle soup into bowls; top with croutes. From Mom
BAKED ONION AND MUSHROOM SOUP
Number Of Ingredients 10
Steps:
- Heat butter and add onions, cook until very soft. Add the garlic and mushrooms and cook for another 5-8 mins. Stir in the flour and cook a further minute. Stir in sherry/scotch and broth and bring to boil Season with salt and pepper. Preheat Broiler Ladle the soup into 4 ovenproof dishes, place the toasted bread on top of the soup and sprinkle cheese on top. Place the bowls under the broiler and broil until the cheese is melted and bubbling. Serve immediately You can freeze the soup and do the bread and cheese part when defrosted and ready to serve.
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