Description
Creamy Mushroom and Onion Delight Soup invites comfort seekers into a world of rich, earthy flavors straight from European culinary traditions. Silky smooth textures and deep umami notes promise a luxurious dining experience that connects you with classic, hearty cooking.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 grams) cremini or button mushrooms, sliced
- 2 large yellow onions, thinly sliced
- 4 cups (946 milliliters) beef or vegetable broth
- 1 cup (237 milliliters) heavy cream
Seasoning and Herbs:
- 3 tablespoons (45 grams) unsalted butter
- 2 tablespoons (30 milliliters) olive oil
- 4 garlic cloves, minced
- 1 tablespoon (3 grams) fresh thyme leaves (or 1 teaspoon (1 gram) dried thyme)
- 1 bay leaf
- Salt and pepper to taste
Cheese and Bread Components:
- 1 ½ cups (170 grams) shredded Gruyère or Swiss cheese
- ¼ cup (30 grams) all-purpose flour
- ½ cup (50 grams) shredded Gruyère or Swiss cheese (for bread topping)
- ½ cup (118 milliliters) dry white wine (optional)
- 6 slices of baguette or crusty bread
- 2 tablespoons (6 grams) chopped fresh parsley for garnish
Instructions
- Prepare a large pot or Dutch oven and melt of butter over medium heat. Gently spread sliced onions across the surface and allow them to transform into a rich, golden-brown state through slow caramelization, approximately 20-25 minutes. Adjust heat if edges threaten to burn.
- Heat olive oil in a separate skillet. Introduce mushrooms and sauté until they develop a deep brown color and release their internal moisture, around 6-8 minutes. Transfer the caramelized mushrooms into the onion pot.
- Incorporate minced garlic and fresh thyme into the mushroom-onion mixture. Cook for an additional 1-2 minutes until aromatic essences emerge.
- Dust the vegetable mixture with all-purpose flour, ensuring an even coating. Toast the flour for 1-2 minutes to eliminate raw undertones. Slowly pour in vegetable or chicken broth and optional white wine, whisking continuously to prevent lumps.
- Add a bay leaf and allow the liquid to simmer gently for 15-20 minutes, stirring intermittently to develop depth of flavor. Remove the bay leaf once cooking is complete.
- Blend heavy cream into the soup. Gradually fold in 1 shredded Gruyère cheese until completely melted and the texture becomes luxuriously smooth.
- Preheat the broiler. Arrange baguette slices on a baking sheet and sprinkle additional Gruyère on top. Broil for 1-2 minutes until cheese turns golden and bubbly.
- Ladle the steaming soup into serving bowls. Crown each portion with a crispy cheese-topped baguette slice. Garnish with freshly chopped parsley for a vibrant finishing touch.
Notes
- Caramelizing onions takes patience, transforming them from sharp to sweet with a deep golden color through slow, gentle cooking.
- Mushroom moisture release is crucial for developing rich, concentrated flavor and achieving perfect golden-brown searing.
- Coating ingredients with flour creates a silky base and eliminates raw flour’s chalky taste, ensuring a smooth soup texture.
- Gruyère cheese melts beautifully, adding a nutty, complex depth that elevates the entire soup’s sophistication.
- Broiling bread with cheese creates a crispy, golden topping that provides delightful textural contrast to the creamy soup.
- Fresh parsley adds a bright, herbal finish, cutting through the soup’s richness and providing a vibrant visual appeal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: European
Nutrition
- Serving Size: 6
- Calories: 425 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 95 mg