Best 2 Roasted Onion Mushroom Soup Recipes
Preparing a delectable roasted onion mushroom soup is an art form that requires careful selection of ingredients and precise cooking techniques. This hearty and flavorful soup embodies the essence of comforting culinary creations, offering a symphony of flavors that warm the soul. Whether you're a seasoned chef or a novice cook, embarking on this culinary journey will reward you with a masterpiece that will delight your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED MUSHROOM, ONION, AND GARLIC SOUP
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
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.
CREAMY MUSHROOM AND ROASTED ONION SOUP
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.
Tips:
- Choose the right onions: Yellow onions are the most commonly used for roasting, as they have a sweet and mild flavor. However, you can also use red onions for a bit of a spicier flavor.
- Roast the onions properly: To get the best flavor, roast the onions until they are caramelized and slightly browned. This will take about 30-45 minutes in a 400°F oven.
- Use a variety of mushrooms: To add depth of flavor to your soup, use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms.
- Sauté the mushrooms before adding them to the soup: Sautéing the mushrooms will help to release their flavor and prevent them from becoming soggy in the soup.
- Use a good quality vegetable broth: The broth is the base of your soup, so it's important to use a good quality broth. You can either make your own or use a store-bought broth.
- Season the soup to taste: Season the soup with salt, pepper, and other spices to taste. You can also add a splash of cream or milk for a richer flavor.
- Serve the soup hot: Roasted onion mushroom soup is best served hot, garnished with fresh herbs or a dollop of sour cream.
Conclusion:
Roasted onion mushroom soup is a delicious and comforting soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its rich flavor and creamy texture, this soup is sure to be a hit with your family and friends. So next time you're looking for a warm and satisfying soup, give this roasted onion mushroom soup a try. You won't be disappointed!
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