Creamy Mushroom Roasted Onion Soup Recipe

Name: Creamy Mushroom Roasted Onion Soup
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: Onions; 2 tablespoons olive oil; Salt & Freshly Ground Black Pepper; 1 medium carrot, chopped; Celery Rib; 2 cloves garlic, minced; Shallot; Cremini Mushroom; White Wine; 1 tablespoon fresh thyme leaves; 4 cups vegetable stock; Heavy Cream; Parmigiano Reggiano Cheese; 1 tablespoon chopped fresh chives

Indulge in this decadent Creamy Mushroom & Roasted Onion Soup, adapted from a treasured LA Times recipe (Dec. 10, 2008). Originally crafted by Gary Daniel of the Cave Food and Wine Bar, this recipe features perfectly roasted onions, earthy mushrooms, and a rich, creamy broth. Pair it with a crisp Chardonnay and crusty bread for an unforgettable culinary experience. The roasted onion component can be prepped ahead, making this a perfect make-ahead soup!

Prep Time 20 mins

Cook Time 100 mins

Calories 176.2 kcal

Protein 4g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Creamy Mushroom Roasted Onion Soup

Onions
2 tablespoons olive oil
Salt & Freshly Ground Black Pepper
1 medium carrot, chopped
Celery Rib
2 cloves garlic, minced
Shallot
Cremini Mushroom
White Wine
1 tablespoon fresh thyme leaves
4 cups vegetable stock
Heavy Cream
Parmigiano Reggiano Cheese
1 tablespoon chopped fresh chives

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How to Make Creamy Mushroom Roasted Onion Soup

Preheat oven to 400°F (200°C).
Peel one large onion, leaving it whole. Rub with 1 tablespoon olive oil, salt, and pepper. Wrap in foil.
Roast for 1 hour, or until softened and caramelized. Remove and cool completely.
Meanwhile, chop the remaining onion.
Heat remaining olive oil in a heavy-bottomed saucepan over medium heat.
Add chopped onion, carrot, and celery; cook until softened (8-10 minutes).
Stir in garlic, shallots, and mushrooms; cook 5 minutes, stirring frequently.
Reserve 1 mushroom for garnish.
Add white wine, scraping up browned bits from the pan.
Stir in thyme and bring to a gentle simmer.
Cook until mushrooms are tender (5-6 minutes).
Stir in vegetable stock and simmer until reduced by half (10 minutes).
Remove from heat and puree using an immersion blender (or in batches in a regular blender).
Return soup to low heat; stir in cream.
Season generously with salt and pepper.
Chop the roasted onion into ¼-inch pieces and stir into the soup.
Adjust seasoning as needed.
Slice the reserved mushroom into 8 very thin lengthwise slices.
Ladle soup into warmed bowls.
Garnish with shaved Parmigiano-Reggiano, ¼ teaspoon chives, and a mushroom slice.
Serve immediately with crusty bread and a glass of Chardonnay.