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    You are in: Home / Recipes / Roasted Onion & Mushroom Soup Recipe
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    Roasted Onion & Mushroom Soup

    Roasted Onion & Mushroom Soup. Photo by AcadiaToo

    1/6 Photos of Roasted Onion & Mushroom Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    20 mins

    1 hrs 15 mins

    Katzen's Note:

    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.

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    Ingredients:

    Serves: 10

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375.
    2. 2
      Combine first four ingredients in a non-reactive baking dish (glass, corningware - not metal), and roast, stirring several times, for 45 minutes.
    3. 3
      Meanwhile, combine next three ingredients in a covered baking dish, and roast for 30 minutes, stirring twice.
    4. 4
      Deglaze onions with wine.
    5. 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. 6
      Add fresh ground pepper to taste.

    Ratings & Reviews:

    • on October 21, 2013

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2009

      55

      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 :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2009

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Roasted Onion & Mushroom Soup

    Serving Size: 1 (117 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 87.3
     
    Calories from Fat 47
    53%
    Total Fat 5.2 g
    8%
    Saturated Fat 1.8 g
    9%
    Cholesterol 6.1 mg
    2%
    Sodium 232.7 mg
    9%
    Total Carbohydrate 6.8 g
    2%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.9 g
    11%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    vegetable stock

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