Roasted Onion & Mushroom Soup

Submitted by Katzen

"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."

 

• Ready In: 1hr 35mins
• Ingredients: 14
• Yields: 10 cups
• Serves: 10

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

directions

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.

Reviews

[AcadiaTwo]

Excellent! The flavors mesh together in to a delicious soup. I used vadalia onions, veggie stock that I made myself that I had in my freezer. I used sweet sherry wine which gave the soup a sweet and savory flavor. I also used shitake mushrooms totally. The combination of the mushrooms and soy sauce colored the soup a nice brown color. Made for Veg 'N Swap tag.

 

[LandCarnivalMC]

This soup was AMAZING! My husband said we would definately be making this again! I used 1 lb sliced baby portabellos and 8 oz sliced button mushrooms to make sure he didn't notice their was no meat in it. We also put shredded swiss and a few croutons on top! It was delicious! Thanks for the recipe :)

 

[Debbie T.]

Omg! The best! I did a vegan version of this and I think this is the best soup I ever had!!

 

[Lucky in Bayview]

So delicious! The only change I made was to use red instead of white wine. Thanks for sharing the recipe.

 

[Boomette]

I used 2 large white onions and sliced them thinly with the food processor. I reduced the garlic to 3 in total for the recipe cause I don't like when it tastes too much garlic. I used beef broth to give more flavor. I didn't add more soy sauce. The taste is so good. Thanks Katzen for the recipe :) Made for 123 hit wonders