3 Onion Mushroom and Garlic Soup
Cozy up with a bowl of rich, savory comfort with this 3 Onion Mushroom and Garlic Soup, a hearty and aromatic blend of yellow onion, red onion, and tender leeks paired perfectly with earthy cremini and button mushrooms. Designed to bring layers of flavor to every spoonful, this soup gets a robust boost with caramelized garlic, fresh thyme, and a touch of cream for optional indulgence. A quick roux adds just the right amount of thickness, while vegetable broth ties everything together for a soothing, plant-based experience. Perfect for chilly evenings or as a starter for a rustic dinner, this gourmet-inspired recipe is ready in just over an hour and serves up to six. Garnished with fresh parsley, it’s an irresistible soup that’s both wholesome and deeply satisfying—your new favorite go-to for mushroom lovers! Keywords: 3 onion soup, mushroom soup, garlic soup, comfort food, creamy soup recipe, vegetarian soup, easy dinner ideas.
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Recipe Information
Ingredients
- 2 medium, thinly sliced Yellow onion
- 1 medium, thinly sliced Red onion
- 2 stalks, white and light green parts thinly sliced Leeks
- 250 grams, sliced Cremini mushrooms
- 250 grams, sliced White button mushrooms
- 6 cloves, minced Garlic
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 tablespoon All-purpose flour
- 6 cups Vegetable broth
- 3 sprigs Fresh thyme
- 1 Bay leaf
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (freshly ground) Black pepper
- 0.5 cup (optional, for creaminess) Heavy cream
- 2 tablespoons, chopped (for garnish) Fresh parsley
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter melts.
Add the yellow onion, red onion, and leeks to the pot. Cook, stirring occasionally, for 8-10 minutes until softened and translucent.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the cremini and white button mushrooms to the pot. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to caramelize.
Sprinkle the flour over the mushroom and onion mixture. Stir thoroughly to coat everything in the flour and cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth while stirring to prevent lumps. Bring the mixture to a boil.
Add the thyme sprigs, bay leaf, salt, and black pepper to the soup. Reduce the heat to low and let the soup simmer for 25-30 minutes, partially covered.
Remove the thyme sprigs and bay leaf from the pot. If you'd like a smoother texture, you can use an immersion blender to partially puree the soup, leaving some texture intact. This step is optional.
If using heavy cream, stir it into the pot just before serving and warm through for 2-3 minutes without boiling.
Taste and adjust the seasoning with more salt and pepper if needed.
Ladle the soup into bowls, garnish with chopped parsley, and serve warm. Enjoy your comforting 3 Onion Mushroom and Garlic Soup!
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.5 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 982 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
