Best 13 Mushroom Onion Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Mushroom onion soup is loved by many thanks to its rich savory and earthy flavor. It is a classic soup that is easy to make and can be prepared in the comfort of your own home. With a few simple ingredients and not a lot of cooking time needed, you can now make this creamy and flavorful soup. So grab a bowl, take a spoon, and let's dive into the deliciousness that is mushroom onion soup.

Here are our top 13 tried and tested recipes!

MUSHROOM ONION BARLEY SOUP



Mushroom Onion Barley Soup image

After tinkering with three different recipes, I came up with this warming rich, dark brown broth with hearty mushrooms, barley and onions. It's a beefy tasting soup for my meat loving husband, completely vegan for me and healthy for both of us. It can simmer all day in a crock pot or be served up right after preparation.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 10

1 large onion, chopped
2 cups sliced fresh mushrooms
1 tablespoon olive oil
2 garlic cloves, minced
7 cups reduced-sodium chicken broth
2 cups water
1/2 cup medium pearl barley
2 tablespoons reduced-sodium soy sauce
1 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute onion and mushrooms in oil until vegetables are tender. Add garlic; cook 1 minute longer. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender.

Nutrition Facts : Calories 101 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 746mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

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

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.

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

ROASTED MUSHROOM, ONION, AND GARLIC SOUP



Roasted Mushroom, Onion, and Garlic Soup image

A tasty mushroom soup made with no milk or cream. White beans are used to thicken, and roasting mushrooms, onions, and garlic in the oven add great flavor. It's a flexible recipe. You can use any combination of mushrooms that you'd like, and any kind of broth that you'd like. This recipe calls for pureeing the onions, garlic and a small amount of the mushrooms, leaving most of the mushroom quarters for the soup, but you can puree as many of the mushrooms as you'd like. I've tried it as written, and also with all of it pureed. I actually like it best all pureed - it's like a more traditional mushroom soup. Adapted from a recipe found online - the original also called for 3 cans of beans, half of which were pureed, and half were left whole for the soup.

Provided by Recipe Reader

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

16 ounces button mushrooms, cleaned and quartered
8 ounces cremini mushrooms, cleaned and quartered
2 sweet onions, peeled and cut into wedges
3 garlic cloves, peeled and slightly smashed
2 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
10 stems fresh thyme, divided
8 -10 fresh sage leaves
48 ounces low sodium chicken broth (or vegetable broth)
1 (15 ounce) can white beans

Steps:

  • Preheat oven to 450 degrees.
  • In a large bowl, toss the onions and garlic with 1 TBS olive oil, half the salt, and half the pepper.
  • Spread onto a baking sheet.
  • Then toss the mushrooms with the remaining olive oil, salt, pepper, 8 of the thyme stems, and the sage leaves.
  • Spread onto another baking sheet.
  • Roast the vegetables for 20-30 minutes - stirring every 8 minutes and remove and set aside any pieces that are browning nicely (before they burn).
  • In a blender, add 1 cup of broth, 1 can of beans, the onions, garlic, sage leaves, about 1/2 cup mushrooms. Blend until pureed.
  • Pour into a pot on the stove, and add the remaining chicken broth, mushroom pieces, and leaves from two remaining thyme stems.
  • Heat and simmer 15 minutes.

PORTOBELLO MUSHROOM ONION SOUP



Portobello Mushroom Onion Soup image

With a side salad, this makes a wonderful meal. Portobello mushrooms are a great addition to French onion soup. - Melissa Fitzgerald, Jeanette, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 13 servings.

Number Of Ingredients 11

5 cups thinly sliced halved onions
4 fresh thyme sprigs
3 tablespoons butter, divided
1-1/2 pounds sliced baby portobello mushrooms
3 tablespoons brandy, optional
3 garlic cloves, minced
8 cups vegetable broth
1 cup white wine or additional vegetable broth
1/4 teaspoon pepper
13 slices French bread (1/2 inch thick)
13 slices provolone cheese

Steps:

  • In a Dutch oven, saute onions and thyme in 1 tablespoon butter until onions are tender, about 8 minutes. Reduce heat; cook, uncovered, over low heat for 20 minutes or until onions are golden brown, stirring occasionally. Remove onions to a bowl., In the same pan, melt remaining butter. Add mushrooms, brandy if desired and garlic; saute for 1 minute. Return onions to pan. Add broth, wine and pepper; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until onions are very tender. , Meanwhile, place French bread slices on a baking sheet; top each slice with provolone cheese. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted. Discard thyme sprigs from soup; top soup with cheese-topped bread.

Nutrition Facts : Calories 188 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 811mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

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.

CREAM OF CARAMELIZED ONION AND MUSHROOM SOUP



Cream of Caramelized Onion and Mushroom Soup image

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.

Provided by evelynathens

Categories     Low Cholesterol

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon butter
1/2 tablespoon olive oil
1 lb sweet onion, peeled, cut in half, cut thin crosswise
1 lb portabella mushroom, cleaned, cut in slices
1 stalk celery, chopped
1 large carrot, chopped
2 garlic cloves, minced
1/2 teaspoon salt
4 cups chicken stock (a little more may be required to thin soup if too thick)
1 1/2 teaspoons dried thyme or 1 1/2 teaspoons dried herbes de provence
1 small bay leaf
1/2 cup half-and-half
4 ounces part-skim ricotta cheese
4 ounces swiss cheese, grated
salt and freshly-cracked black pepper, to taste
minced fresh parsley (to garnish)

Steps:

  • 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.
  • (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.
  • Serve in deep bowls, garnished with a sprinkle of minced, fresh parsley.

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

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

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.

3 ONION, MUSHROOM AND GARLIC SOUP



3 Onion, Mushroom and Garlic Soup image

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.

Provided by Rita1652

Categories     Cheese

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 leeks, sliced, white part only, rinsed very good
3 large red onions, sliced
6 -10 garlic cloves, sliced
4 tablespoons butter
1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1 cup dried porcini mushrooms, soaked and rough chopped (reserve liquid for soup)
8 cups water
2 tablespoons beef base or 2 tablespoons vegetable stock base
1 teaspoon dried parsley
scallion, thinly sliced, for garnish

Steps:

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

ONION, LEEK AND MUSHROOM SOUP (DIABETIC FRIENDLY)



Onion, Leek and Mushroom Soup (Diabetic Friendly) image

This hearty soup combines the natural sweetness of caramelized onions with leek and mushrooms. The nutty flavor of wild rice adds something special. You can use brown rice if you prefer. This can be vegetarian by using veggie broth in place of the ask for meat broth. A food processor will make short work of the chopping.

Provided by Annacia

Categories     Brown Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
4 large onions, cut into 3/4-inch chunks (about 4 cups)
1 cup sliced leek (3 medium)
1 teaspoon Splenda brown sugar blend (or 2 tsps brown sugar)
3 cups sliced fresh mushrooms, such as shiitake, button or 3 cups brown button mushrooms
1 cup finely chopped carrot (2 medium)
1 (14 ounce) can reduced-sodium chicken broth
1 3/4 cups de-fatted beef broth (also reduced-sodium and should not be too strong)
1 1/2 cups cooked wild rice or 1 1/2 cups brown rice
2 tablespoons dry sherry (optional)
1/2 teaspoon black pepper
1/2 cup cold water
2 tablespoons all-purpose flour

Steps:

  • In a large saucepan heat olive oil over medium-low heat. Cook onion and leeks in hot oil, covered, for 13 to 15 minutes or until onions and leeks are tender, stirring occasionally. Uncover; stir in brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes more or until onions and leeks are golden brown.
  • Stir mushrooms and carrots into onion mixture. Cook and stir over medium heat about 3 minutes or until mushrooms are tender. Stir in chicken broth, the 1-3/4 cups beef broth, cooked rice, sherry (if desired), and pepper.
  • In a screw-top jar combine the 1/2 cup cold water and flour. Cover and shake until smooth; stir into the soup mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Makes four 1-3/4-cup servings.

Nutrition Facts : Calories 224.3, Fat 4.7, SaturatedFat 0.8, Sodium 68, Carbohydrate 40.3, Fiber 5.7, Sugar 10.8, Protein 8.8

CREAMY MUSHROOM AND ROASTED ONION SOUP



CREAMY MUSHROOM AND ROASTED ONION SOUP image

Categories     Soup/Stew     Mushroom     Vegetarian

Yield 8 servings

Number Of Ingredients 14

2 onions, divided
3 tablespoons olive oil, divided
Salt Freshly ground black pepper
1 carrot, peeled and chopped
1 rib of celery, peeled and chopped
1 tablespoon minced garlic
1 teaspoon minced shallot
1 pound cremini mushrooms, washed and trimmed of any dry ends
1 cup white wine, preferably Chardonnay
1 tablespoon chopped fresh thyme
1 quart vegetable stock
3/4 cup heavy cream
Parmigiano-Reggiano cheese for garnish
2 teaspoons minced chives

Steps:

  • 1. Heat the oven to 400 degrees. Peel one of the onions but leave it whole. Rub 1 tablespoon of the oil and a pinch each of the salt and pepper over the onion, then wrap it in foil. Roast the onion until it is softened and lightly caramelized, about 1 hour. Remove and cool. 2. Meanwhile, peel and chop the remaining onion. 3. Heat a medium, heavy-bottom saucepan over medium heat. Add the remaining olive oil and a pinch each of salt and pepper. Stir in the chopped onion, carrot and celery and cook until softened, about 8 to 10 minutes. Stir in the garlic, shallots and mushrooms and cook for 5 minutes, stirring frequently. Reserve one mushroom to garnish the finished soup. 4. Stir in the wine, making sure to scrape the browned bits from the bottom of the pan. Stir in the fresh thyme and bring the contents to a gentle simmer. Cook until the mushrooms soften, about 5 to 6 minutes. Stir in the vegetable stock and continue to simmer until the liquid is reduced by half, about 10 minutes. 5. Remove from the heat and purée the soup with an immersion blender, or in batches in a blender. Return the soup to low heat and stir in the cream. Season with a generous teaspoon of salt and a pinch of pepper, or to taste. This makes about 8 cups of soup. 6. Chop the roasted onion into pieces no larger than one-quarter inch. Stir the chopped onion into the soup. Check and adjust the seasoning if desired. 7. Slice the reserved mushroom into 8 very thin, lengthwise slices. Ladle the soup into warmed bowls. Garnish each portion with a thin shaving of the Parmigiano-Reggiano, one-fourth teaspoon of the chives and a thin slice of mushroom. Serve immediately.

ONION MUSHROOM SOUP WITH CHEESE CROUTES



ONION MUSHROOM SOUP WITH CHEESE CROUTES image

Categories     Soup/Stew

Yield 4 servings

Number Of Ingredients 12

2 tblsp butter
5 cups thinly sliced onions (about 2 large)
1 large clove garlic
2 tsp brown sugar
1/4 tsp dried thyme
1 bay leaf
1 cups thinly sliced small mushrooms
1/2 tsp each salt and pepper
1/3 cup dry sherry or wine (I used cooking sherry)
4 cups sodium-reduced beef broth or vegetable broth (I used the packages of beef broth)
1 cup shredded swiss cheese (I used mozerella)
4 slices baguette

Steps:

  • In large pot, melt butter; cook onions, garlic, sugar, thyme and bay leaf, stirring occasionally, until onions are very soft and starting to brown, about 20 minutes. Add mushrooms, salt and pepper; cook, stirring, until well browned, about 10 minutes. Add sherry; cook, scraping up browned bits, until no liquid remains. Add broth and 1/2 cup water; bring to boil. Reduce heat, cover and simmer for 10 minutes. Discard bay leaf. Meanwhile, sprinkle cheese over bread slices; broil on baking sheet until golden, about 3 minutes. Ladle soup into bowls; top with croutes. From Mom

Tips:

  • Use a variety of mushrooms. This will give the soup a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
  • Don't overcrowd the pan when cooking the mushrooms. This will prevent them from releasing their moisture and becoming soggy.
  • Cook the mushrooms until they are golden brown. This will give them a rich, caramelized flavor.
  • Use a good quality beef broth. This will make the soup more flavorful. You can also use chicken broth or vegetable broth, if you prefer.
  • Add some fresh herbs to the soup. This will brighten up the flavor. Good options include thyme, rosemary, and sage.
  • Serve the soup with a side of crusty bread or crackers. This will help to soak up the broth.

Conclusion:

Mushroom onion soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup, so you can easily customize it to your own taste. Try adding different types of mushrooms, vegetables, or herbs to create a soup that is uniquely yours.

Related Topics