3 Onion, Mushroom and Garlic Soup

Total Time
Prep 15 mins
Cook 40 mins

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.

Ingredients Nutrition


  1. Melt butter and olive oil in a large pot.
  2. Sauté leeks, onions, salt, pepper, sugar, 8-10 minutes adding garlic and cook 3 more minutes.
  3. Add strained chopped mushrooms, water, beef base, strained liquid from mushrooms and parsley.
  4. Bring to a boil lower heat to a simmer and cook for 20 more minutes.
  5. 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.
  6. For vegetarian use only the vegetable base.
Most Helpful

Okay so things you should know about this recipe: it's a great base, starter soup but it's very thin not hearty. Most of the flavour is coming from the vegetable broth and mushroom of course. It is also a sodium bomb especially if you add the teaspoon of soya which I felt it needed but I know others added even more (not sure how). I added potatoes but not enough and puréed 3/4 of it in the end and added it back with the rest of the soup. Still was very thin. I suggest do this recipe and add a few big potatoes than purée it for a thicker consistency. The taste was very good! The moz cheese on the top is a good idea but can easily submit for vegans. I actually added this on top of basmati rice to make it more of a meal! Was amazing! But again it's a very thin clear soup so if you want something heartier add potatoes or chickpeas etc with a little purée time. : )

Emilie D. December 16, 2015

I can't fairly give a rating here because I made so many changes - but this was very good! I have been waiting for my incompetent grocery store to have leeks in stock but apparently that's not happening - so today I simply ran out of patience! I made your recipe with a combo of dried porcini, baby bella, red and white onions. The soup is just finished and I burned my mouth in my haste to taste it! I vow to make this again and give it a rating based on the ingredients! Thanks, Rita!

EveryoneLovesaSpringer October 19, 2011

This was fabulous. Though I followed the recipe (for the most part the only changes i made were to use sweet onions and to caramelize the onions prior to adding the leeks and spices and I skipped the parsley out of laziness!) I put cheese on top- the only kind I had was a mix of provolone, mozz and parmesan shredded and it was PERFECT on top of this. Oh, and I had to add another 1/2 tbsp of beef base concentrate but that was personal preference. I think it would have been fine if I didn't. Thanks for an awesome recipe! Next time I make this I am doubling the mushrooms!

Elainia November 09, 2008