Caramelized Onion and Portobello Mushroom Soup
Warm, velvety, and bursting with savory depth, this Caramelized Onion and Portobello Mushroom Soup is the ultimate comfort food for cool weather. Featuring the rich umami of sautéed Portobello mushrooms and the deep, caramelized sweetness of golden onions, this creamy soup is elevated with fragrant thyme, a splash of dry white wine, and a luscious swirl of heavy cream. Its seamless blend of flavors is achieved through patient caramelization and a simmering broth that melds everything to perfection. Whether puréed until silky smooth or left slightly chunky for texture, this hearty soup is perfect for a cozy dinner served with crusty bread or as an impressive appetizer for guests. A garnish of fresh parsley adds the perfect finishing touch, making this an irresistible bowl of restaurant-quality comfort right in your own kitchen!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large yellow onions, thinly sliced
- 4 cups Portobello mushrooms, cleaned and sliced
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 6 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add the unsalted butter and olive oil.
Once the butter is melted, add the thinly sliced onions and a pinch of salt. Stir well to coat the onions in the fat.
Cook the onions over medium heat, stirring occasionally, until they are golden brown and caramelized, about 20-25 minutes. Be patient, as this step builds the flavor of the soup.
Add the sliced Portobello mushrooms to the pot and cook for 5-7 minutes until softened, stirring occasionally.
Stir in the minced garlic and fresh thyme leaves, cooking for 1-2 minutes until fragrant.
Sprinkle in the all-purpose flour and stir well to coat the onions and mushrooms. Cook for 1 minute to eliminate the raw flour taste.
Deglaze the pot by pouring in the dry white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes until the wine is slightly reduced.
Add the vegetable broth, stirring to combine, and bring the soup to a gentle boil.
Reduce the heat to low and let the soup simmer for 15-20 minutes to allow the flavors to meld together.
Using an immersion blender or transferring batches to a stand blender, blend the soup to your desired consistency (smooth or slightly chunky).
Return the soup to the pot (if using a stand blender) and stir in the heavy cream. Season with salt and black pepper to taste.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 5851 mg | 254% | |
| Total Carbohydrate | 173.8 g | 63% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 54.3 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 383 mg | 29% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 5669 mg | 121% | |
*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.
