Best 5 French Onion And Wild Mushroom Soup Recipes

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French onion and wild mushroom soup is a classic dish that is perfect for a cold winter day. Its rich, flavorful broth is made with slowly caramelized onions, sautéed wild mushrooms, and a variety of herbs and spices. This hearty soup is typically served with a crusty baguette or a side of salad, and is sure to please even the most discerning palate. With its combination of earthy flavors and creamy texture, French onion and wild mushroom soup is a timeless dish that is sure to become a favorite in your home.

Let's cook with our recipes!

WILD MUSHROOM SOUP



Wild Mushroom Soup image

Provided by Trisha Yearwood

Time 1h

Yield 4 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
1 small onion, thinly sliced
12 ounces mixed mushrooms, such as cremini, shiitake and oyster, stemmed and chopped
Kosher salt and freshly ground black pepper
4 cups chicken broth
1 1/2 teaspoons Marsala, optional
About 1/4 cup creme fraiche, for serving
1 tablespoon sliced chives (1/2-inch pieces)
Olive oil, for drizzling

Steps:

  • Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes.
  • Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper.
  • Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top.

MUSHROOM ONION SOUP



Mushroom Onion Soup image

Even those who don't like mushrooms like this soup! I've found it's a great first course when I have friends over. Our home is a hobby farm with a view of Mississippi River bluffs. We have three daughters-20, 19 and 16.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings (about 1-1/2 quarts).

Number Of Ingredients 10

2 cups (8 ounces) fresh mushrooms
3 tablespoons butter
2 medium onions, chopped
2 tablespoons all-purpose flour
5 cups chicken broth
1/2 teaspoon salt, optional
Dash pepper
1/3 cup uncooked long grain rice
1 bay leaf
2 tablespoons chopped fresh parsley

Steps:

  • Trim mushroom stems level with the caps; finely chop stems and thinly slice caps. , In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth, salt if desired, and pepper. Cook and stir until mixture comes to a boil. Reduce heat. Add rice and bay leaf; cover and simmer until the rice is tender, 15-20 minutes. Discard bay leaf. Sprinkle with parsley.

Nutrition Facts : Calories 118 calories, Fat 5g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

ONE-POT FRENCH ONION SOUP WITH PORCINI MUSHROOMS



One-Pot French Onion Soup With Porcini Mushrooms image

This version of the classic French soup simmers and bakes in a Dutch oven, while the toast broils right on top. Dried porcini mushrooms, fresh fennel and leeks provide deep umami flavor. Unless you have homemade beef stock on hand, go with a good chicken stock rather than boxed beef stock, which tastes mostly of salt. You could opt for vegetable stock for a vegetarian version, but skip the demi-glace, in that case. The preparation of this soup is time-consuming, but the flavor is well worth the effort. You can make the soup through Step 5 up to two days ahead of time. When ready to serve, reheat on the stove then continue with the final baking step for a hearty communal feast.

Provided by Susan Spungen

Categories     dinner, soups and stews, appetizer, main course

Time 2h

Yield 6 servings

Number Of Ingredients 16

1 ounce dried porcini mushrooms
4 tablespoons unsalted butter
2 tablespoons olive oil
4 large yellow onions (about 3 1/2 pounds), halved and cut into 1/4-inch slices
Kosher salt and black pepper
1 large fennel bulb, trimmed, halved lengthwise and thinly sliced crosswise
1 large or 2 small leeks, trimmed, halved lengthwise and thinly sliced crosswise
2 tablespoons all-purpose flour
1 cup dry white wine
2 large fresh thyme sprigs
1 fresh or dried bay leaf
2 quarts homemade beef stock or store-bought chicken stock
1 to 2 tablespoons veal, beef or chicken demi-glace or stock concentrate (optional)
6 (3/4-inch-thick) slices sourdough, peasant or other good-quality bread (about 8 ounces), toasted
1 1/2 cups grated Gruyère (about 4 ounces)
3/4 cup grated Parmesan (about 2 ounces)

Steps:

  • Bring a small saucepan with about 2 1/2 cups water to a boil over high and place mushrooms in 2-cup glass measuring cup. Pour boiling water over the mushrooms to fill the cup (a little less than 2 cups) and set aside.
  • Melt butter in a large Dutch oven over medium heat. Stir in oil and onions, cover and cook, stirring occasionally, until wilted, about 15 minutes. Turn heat up to medium-high, season with salt and pepper and continue cooking, covered, stirring occasionally, 15 minutes.
  • Add fennel and leeks, season again, and cook, covered, stirring occasionally, 15 minutes.
  • Remove lid, increase heat to high and cook, stirring frequently, until the vegetables are deeply browned, about 5 minutes. Lower the heat if the buildup on the bottom of the pot threatens to burn. Sprinkle with flour and cook, stirring, 1 to 2 minutes.
  • Scoop the mushrooms out of their liquid, reserving liquid and chop mushrooms finely. Add chopped mushrooms, wine, thyme sprigs and bay leaf to the pot. Cook, scraping the bottom of the pot with a wooden spoon, until wine is mostly evaporated, 2 to 3 minutes. Add reserved mushroom liquid to the pot, pouring the liquid slowly and discarding the last few drops of liquid, which may contain grit. Pour in the stock and demi-glace, if using, and bring to a boil, scraping the bottom of the pot to loosen any residue. Reduce to a simmer, and cook uncovered until flavors meld, about 30 minutes. Discard thyme sprigs and bay leaf. Season to taste with salt and pepper.
  • Meanwhile, heat oven to 375 degrees. Fit the toasted bread on the surface of the soup in an even layer, breaking them up as needed to cover the surface. Sprinkle with the Gruyère and Parmesan. Set the Dutch oven on a baking sheet and bake in the middle of the oven until the cheese is bubbling, 15 to 20 minutes. Heat oven to broil and continue cooking until cheese is melted and golden brown, 1 to 2 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 620, UnsaturatedFat 12 grams, Carbohydrate 67 grams, Fat 26 grams, Fiber 8 grams, Protein 26 grams, SaturatedFat 12 grams, Sodium 1798 milligrams, Sugar 20 grams, TransFat 0 grams

FRENCH ONION AND WILD MUSHROOM SOUP



French Onion and Wild Mushroom Soup image

Make and share this French Onion and Wild Mushroom Soup recipe from Food.com.

Provided by Boomette

Categories     Cheese

Time 52m

Yield 4 serving(s)

Number Of Ingredients 13

4 tablespoons butter
2 tablespoons extra virgin olive oil
3 large onions, thinly sliced
1 bay leaf
1 1/2 teaspoons ground thyme
salt and pepper
1 (32 ounce) chicken broth or 1 (32 ounce) beef broth
1 (1 ounce) dried wild mushrooms, mixed
2 cups water
1/4-1/3 cup dry sherry (eyeball it)
4 thick slices crusty bread
1 large garlic clove, halved
1/2 lb gruyere cheese, shredded

Steps:

  • In a heavy soup pot, melt the butter with the olive oil, 2 turns of the pan, over medium-heat. Stir in the onions, bay leaf and thyme. Season with salt and pepper. Cook until the onions are softened and browned, 25 minutes.
  • Meanwhile, in a large saucepan, bring the chicken broth, mushrooms and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, remove the mushrooms and slice.
  • Preheat the broiler. Pour the sherry into the onions and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and hot broth.
  • Toast the bread under the broiler, rub with the garlic and top with the cheese. Broil until melted. Ladle the soup into bowls and serve with the toasts.

Nutrition Facts : Calories 567.3, Fat 38.2, SaturatedFat 19.4, Cholesterol 92.9, Sodium 1046.5, Carbohydrate 20.5, Fiber 2.6, Sugar 7.9, Protein 23.7

BEAUTIFUL BAKED FRENCH ONION AND MUSHROOM SOUP



Beautiful Baked French Onion and Mushroom Soup image

This recipe takes some time to make but it needs very little attention. You can work on the main meal while this is cooking. Breaking into the cheesy crust on top is a unique way to present this soup to your guests.

Provided by Nif_H

Categories     Low Protein

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 lb red onion, thinly sliced (4 cups)
1 lb sweet onion, thinly sliced (4 cups)
1/4 teaspoon salt
1 cup mushroom
1 large garlic clove
2 tablespoons dry sherry
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
4 cups beef broth
1 bay leaf
1/4 teaspoon fresh ground black pepper
2 unbaked 9-inch pie crust, room temperature
1 cup swiss cheese, grated

Steps:

  • Cut onions in half lengthwise and thinly slice into half moon shapes.
  • Pour olive oil into a large pot and heat to one notch over low. Add onions and sprinkle them with salt. Cover and let onions sweat for 15 minutes. Give onions a quick stir, cover and let sweat for another 15 minutes.
  • While onions are cooking, thinly slice your mushrooms, mince your garlic and preheat oven to 375°F.
  • Get 4 ovenproof bowls and place face-down on the pie crust. Cut 4 large circles out of pie crust, about 1" bigger than the size of your bowl. They do NOT have to be perfect circles - they look more rustic if the edges are jagged.
  • When onions are done sweating, uncover, turn heat to medium and brown slightly while stirring frequently for about 10 minutes. Add mushrooms, garlic, sherry, balsamic vinegar, Worcestershire sauce, beef broth, bay leaf, and black pepper. Bring to a boil, turn down to simmer for ½ hour or more.
  • Remove bay leaf. Pour soup evenly into bowls and cover each bowl with a crust. The crust should not be touching the soup. Poke 1 small hole in the middle of each crust. Bake for 12 minutes. Crust should be just golden.
  • Remove, and sprinkle each bowl evenly with Swiss cheese. Put back in the oven for about 3 minutes, until cheese has just melted.
  • Serve immediately and let your guests cut into the crunchy crust with their spoons and the cheese will melt into the soup.

Tips:

  • Use a variety of mushrooms. This will give your soup a more complex flavor. Some good options include shiitake, cremini, and oyster mushrooms.
  • Sauté the mushrooms before adding them to the soup. This will help to brown them and bring out their flavor.
  • Use a good quality beef broth. This will also help to give your soup a rich flavor.
  • Simmer the soup for at least 30 minutes. This will allow the flavors to meld together and develop.
  • Serve the soup with a crusty bread or roll. This will help to soak up the delicious broth.

Conclusion:

French onion and wild mushroom soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be made with a variety of different mushrooms. With its rich flavor and creamy texture, this soup is sure to be a hit with your family and friends.

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