Best 2 Caramelized Onion And Portobello Mushroom Soup Recipes

Caramelized onion and portobello mushroom soup is a delicious and hearty dish that is perfect for a cold night. The caramelized onions add a sweet and savory flavor, while the portobello mushrooms add a rich and earthy taste. This soup is also very versatile and can be made with a variety of different ingredients, making it a great way to use up leftover vegetables or herbs.

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CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP WITH GOAT CHEESE CROUTONS

Caramelized Onion and Portobello Mushroom Soup with Goat Cheese Croutons image

Categories Soup/Stew Cheese Mushroom Onion Vegetarian Dinner Lunch Goat Cheese Fall Winter Anniversary Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons butter
1 1/2 pounds onions, halved, thinly sliced (about 5 cups)
4 fresh thyme sprigs
1 1/2 pounds portobello mushrooms, stemmed, caps halved and cut crosswise into 1/4-inch-thick strips
3 tablespoons Cognac or brandy
3 garlic cloves, minced
8 cups canned vegetable broth
1 cup dry white wine
18 1-inch-thick slices French-bread baguette, toasted
8 ounces soft fresh goat cheese, room temperature

Steps:

Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)
Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.

CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP

Caramelized Onion and Portobello Mushroom Soup image

From Bon Appetit. Serve this delicious soup with Goat Cheese Croutons - recipe included. Sounds absolutely wonderful!

Provided by DailyInspiration

Categories Onions

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons butter
1 1/2 lbs onions, halved, thinly sliced (about 5 cups)
4 fresh thyme sprigs
1 1/2 lbs portabella mushrooms, stemmed, caps halved and cut crosswise into 1/4 inch thick strips
3 tablespoons cognac (or brandy)
3 garlic cloves, minced
8 cups vegetable broth (canned)
1 cup dry white wine
18 slices French baguettes, toasted (1 inch thick slices)
8 ounces soft fresh goat cheese, room temperature

Steps:

Melt 1 tablespoons butter in heavy large pot over high heat. Add onions and thyme; saute until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; saute until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper.
Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.

Tips:

To caramelize onions properly, cook them over low heat for a long period of time, stirring occasionally. This will allow the onions to develop a deep, rich flavor and a slightly sweet taste.
If you don't have any portobello mushrooms on hand, you can substitute another type of mushroom, such as cremini or white button mushrooms.
To make the soup extra creamy, add a cup of heavy cream or half-and-half before serving.
For a vegetarian version of this soup, omit the chicken broth and use vegetable broth instead.
Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

This caramelized onion and portobello mushroom soup is a delicious and hearty meal that is perfect for a chilly day. The caramelized onions add a deep, rich flavor to the soup, while the portobello mushrooms add a meaty texture. The soup is also very easy to make, and can be prepared in under an hour. So next time you're looking for a quick and easy meal that is sure to please everyone at the table, give this caramelized onion and portobello mushroom soup a try.

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