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    You are in: Home / Recipes / Cream of Caramelized Onion and Mushroom Soup Recipe
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    Cream of Caramelized Onion and Mushroom Soup

    Cream of Caramelized Onion and Mushroom Soup. Photo by Diana #2

    1/2 Photos of Cream of Caramelized Onion and Mushroom Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    evelyn/athens's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      (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.
    3. 3
      Serve in deep bowls, garnished with a sprinkle of minced, fresh parsley.

    Ratings & Reviews:

    • on May 31, 2011


      I thought this was quite good, and I know I will make this again and again. I tend to prefer a chunky soup, so I didn't puree the mixture but rather just let the ingredients do as they will after simmering the soup to perfection. I thought the trio of half-n-half, ricotta and swiss cheese was just a little much, so I will probably skip one of those ingredients the next time I make this (maybe the ricotta ??). But I thought the portabella mushrooms added such a wonderful earthy flavor that I would never have thought to include in a soup, so I am quite glad to have discovered that secret as a result of participating in this RSC contest. I didn't have any pros or cons about the carrots or celery, but I would probably leave them out next time too, only so the full earthy flavor of the portabellas can shine through. All in all, this was a creative and tasty entry that I most definitely will make again. Good luck with RSC #16, chef.

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    • on May 31, 2011


      I liked this flaveorful soup. Easy and satisfying.

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    • on May 28, 2011


      I made the base soup earlier in the day. Later, dished out about half of it and added the appropriate amounts of cream and cheeses. I thought it had a nice flavour, and was quite filling. Later that evening, I thought I'd have some more, but was too lazy to add the cream and cheese, so I just heated up the base. I preferred this much better. I realize some of the 'added' ingredients were for the purpose of the contest, but I personally preferred it without. This I will make again. Great job chef, and good luck in the contest.

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    Nutritional Facts for Cream of Caramelized Onion and Mushroom Soup

    Serving Size: 1 (396 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 398.6
    Calories from Fat 196
    Total Fat 21.8 g
    Saturated Fat 11.6 g
    Cholesterol 61.4 mg
    Sodium 799.5 mg
    Total Carbohydrate 30.7 g
    Dietary Fiber 4.3 g
    Sugars 13.0 g
    Protein 22.0 g

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