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Nutrition Facts
Serving Size 1 (117g) Recipe makes 10 servings The following items or measurements are not included below: vegetable stock
Calories 88
Calories from Fat 46		(53%)
Amount Per Serving		%DV
	Total Fat 5.2g	8%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 228mg		9%
Potassium 250mg		7%
Total Carbohydrate 7.2g		2%
	Dietary Fiber 1.2g	4%
	Sugars 2.9g
Protein 2.4g		4%
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Roasted Onion & Mushroom Soup

Recipe #372377 | 1¾ hours | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Katzen
May 17, 2009

This recipe is one I created by combining my Roasted French Onion Soup and elements of a mushroom soup found on 'Zaar; the mushrooms are made rich and succulent by roasting them with garlic while the onions are roasting. I make it using a combination of button, cremini, portabella, and shitake mushrooms - I love how the portabella mushrooms add depth and enhance the mushroom flavour. It can be served as is, or done up like french onion soup, with toasted crusty bread and melted old cheddar on top. If you're not a vegetarian, you could use beef broth instead of the dark vegetable stock.

SERVES 10 , 10 cups (change servings and units)

Ingredients

2-3 large Spanish onions or vidalia onions, sliced in half rings
1 tablespoon olive oil
4 garlic cloves, crushed
1/2 teaspoon thyme
1 lb mushroom, sliced (button, cremini, portabella, shitake)
4 garlic cloves, crushed
1 tablespoon olive oil
1/2 cup white wine
2 tablespoons butter
1 onion, chopped fine
2 stalks celery, chopped fine
6 cups vegetable stock (I suggest dark stock, Dark Vegetable Stock)
2 tablespoons soy sauce
fresh ground pepper, to taste

Directions

1
Preheat oven to 375.
2
Combine first four ingredients in a non-reactive baking dish (glass, corningware - not metal), and roast, stirring several times, for 45 minutes.
3
Meanwhile, combine next three ingredients in a covered baking dish, and roast for 30 minutes, stirring twice.
4
Deglaze onions with wine.
5
Melt butter in soup pot, add chopped onions and celery, and sweat until onions are translucent. Add roasted onions, mushrooms, stock, and soy sauce, and simmer 30 minutes, adding additional soy sauce if necessary.
6
Add fresh ground pepper to taste.

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Browse similar recipes by category

Course > Lunch/Snacks
Course > Soups
Main Ingredient > Vegetables > Mushrooms
Main Ingredient > Vegetables > Onions
Preparation > Time to Make > < 4 hours
Dietary > Vegetarian

Featured Reviews for This Recipe

From: LandCarnivalMC

On Nov 19, 2009

This soup was AMAZING! My husband said we would definately be making this again! I used 1 lb sliced baby portabellos and 8 oz sliced button mushrooms to make sure he didn't notice their was no meat in it. We also put shredded swiss and a few croutons on top! It was delicious! Thanks for the recipe

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From: Boomette

On Nov 9, 2009

I used 2 large white onions and sliced them thinly with the food processor. I reduced the garlic to 3 in total for the recipe cause I don't like when it tastes too much garlic. I used beef broth to give more flavor. I didn't add more soy sauce. The taste is so good. Thanks Katzen for the recipe Made for 123 hit wonders

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From: Ravenseyes

On Jul 5, 2009

Thank you so very much for such a wonderful and easy soup - I can make a meal out of soup and this is certainly one that was worth it!!

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From: Helen Hes

On Jun 5, 2009

This was so lovely on a cold day! I love the extra flavour that comes through when veggies are roasted. I used red onions and a combination of button, brown and portabello mushrooms. Next time, I'm going to throw in some dried cepes with the stock as well, just to really ramp up the flavour. Only change was to use extra olive oil for the butter as we had a vegan lunch guest. Thanks, Katzen - made for ZWT.

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