Cream of Caramelized Onion and Mushroom Soup
Indulge your taste buds with the rich, velvety decadence of Cream of Caramelized Onion and Mushroom Soup, a comforting blend of slow-cooked flavors and creamy textures. This hearty recipe starts with golden-brown caramelized onions and tender cremini mushrooms, elevated by the earthy aroma of fresh thyme and garlic. A touch of heavy cream adds luscious depth to every spoonful, while a hint of salt and pepper perfectly balances the flavors. Whether puréed with an immersion blender for ultimate smoothness or left slightly textured, this soup is a showstopper perfect for cozy dinners or elegant starters. Serve it with crusty bread to soak up every drop of savory goodness. Packed with soul-warming flavors, this soup is destined to become a family favorite for chilly evenings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large (thinly sliced) yellow onions
- 12 ounces (sliced) cremini mushrooms
- 3 cloves (minced) garlic
- 1 teaspoon fresh thyme
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 0.5 teaspoons (more to taste) salt
- 0.25 teaspoons (more to taste) ground black pepper
- 2 tablespoons (fresh, chopped, for garnish) parsley
- 4 slices (optional, for serving) crusty bread
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
Add the sliced onions to the pot and cook, stirring occasionally, for 20-25 minutes or until they are golden brown and caramelized. Lower the heat if necessary to prevent burning.
Add the mushrooms to the pot and cook for another 8-10 minutes, stirring often, until the mushrooms are softened and their moisture has evaporated.
Stir in the minced garlic and fresh thyme, cooking for 1-2 minutes until fragrant.
Sprinkle the flour over the onion and mushroom mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken or vegetable stock while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a traditional blender and blend until smooth, then return it to the pot.
Stir in the heavy cream, then season the soup with salt and ground black pepper to taste. Simmer gently for another 5 minutes, being careful not to let it boil.
Ladle the soup into bowls, garnish with fresh chopped parsley, and serve with crusty bread on the side if desired.
Nutrition Facts
Calories |
2219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 5905 mg | 257% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 32.2 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 318 mg | 24% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2695 mg | 57% | |
*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.
