Mushroom and Onion Soup

How to make mushrooms and onions soup

This mushroom and onions soup is easy and so delicious, even my kids can make it. First, take all the onions and the leeks and sliced them. Secondly, take the mushrooms and the garlic and chopped them.

Thirdly, add some butter into a frying pan or a cast-iron pot. Add the onions, the leek and caramelized them. When ready set them aside. Now repeat the previous operation but with the mushrooms. When all the vegetables are well colored, put them all back into the pot. Add the seasoning and the garlic. Now, add the water to cover them, let them simmer at low temperature for about 20 minutes.

Mushroom and Onion Soup

How to serve the mushrooms and onions soup

For me, my best way to serve this soup is like this. First, I take some bread and toasted them really well. Then I take bowls that can go into the oven. I pour the soup in the bowl, cover the soup with each a toasted bread. To give it a nice twist I cover the bread with some grated cheese and put them back under the broiler in the oven for about 5 minutes. Voilà!

Mushrooms and Onions Soup

by Melanie Dompierre
Quantity for: 4 people
PREP TIME10 mins
COOK TIME30 mins
TOTAL TIME40 mins
Mushrooms and Onions Soup with Emmenthal Cheese

Ingredients

  • 2 tsp salt
  • 1 tsp ground pepper
  • 2 tbsp butter (melted)
  • 1 tsp oregano
  • 4 cups beef bouillon or water
  • 1 cup Emmenthal or Gruyere cheese (grated)
  • 2 small branches of rosemary
  • 2 garlic cloves (chopped)
  • 1 leek (sliced)
  • 9 mushrooms (chopped)
  • 4 pieces of toasted bread
  • 3 onions (sliced)

Instructions

  • Take all the onions and the leeks and sliced them.
  • Now take the mushrooms and the garlic and chopped them. 
  • Add some butter into a frying pan or a cast-iron pot. Add the onions, the leek and caramelized them. When ready set them aside.
  • Now repeat the previous operation but with the mushrooms. Set them aside when they are done.
  • When all the vegetables are well colored, put them all back into the pot. Add the seasoning and the garlic. Add the water or the bouillon to cover them, let them simmer at low temperature for about 20 minutes.

The soup topping

  • Take some bread and toasted them really well. Then I take bowls that can go into the oven. I pour the soup in the bowl, cover the soup with each a toasted bread. To give it a nice twist I cover the bread with some grated cheese and put them back under the broiler in the oven for about 5 minutes. Voilà! 

Notes

Did you make that recipe ..... tag me @mel4skilletsandpots on Instagram and hashtag it #skilletsandpots.

Course: Soup
Cuisine: French
Keywords: Emmenthal cheese, mushroom soup, onion soup

Mushroom and Onion Soup

 

 

 

 

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Written by Melanie Dompierre

    1 Comment

  1. Jason September 24, 2021 at 11:11 pm Reply

    Mmm, this looks delicious!

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