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–+ servings
Mushroom and Onion Soup

Savory Mushroom and Onion Soup for Ultimate Comfort

A comforting and rich Mushroom and Onion Soup, perfect for chilly evenings and impressing guests.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1.5 to 2 lbs Cremini Mushrooms Feel free to substitute with shiitake for a different taste.
  • 6 medium to large Onions A blend of yellow, Vidalia, and white onions provides sweetness and complexity.
  • 4 whole Shallots Adds a mild onion flavor with a hint of sweetness.
  • 4 to 6 tablespoons Salted Butter Gives a rich, luxurious base.
  • 3 tablespoons Soy Sauce Enhances umami; tamari can be used for gluten-free.
For the Aromatics
  • 6 cloves Garlic Infuses aromatic depth.
  • 1 to 2 teaspoons Fresh Grated Ginger Adds warmth with spicy notes.
For the Crunch
  • 2 cans Sliced Water Chestnuts Adds delightful crunch; can be omitted.
  • 3 bunches Green Onions Chopped for garnish.
For Seasoning
  • Paprika Adjust based on heat preference.
  • Garlic Salt
  • Black Pepper
  • Dried Tarragon
  • Onion Powder
For Garnishing
  • 1/4 cup Chives Offers a mild onion flavor.
  • 2 cups Micro-greens Adds a fresh touch.
For the Broth
  • 2 heaping tablespoons Vegetable Bouillon Enriches the broth.
  • 12 cups Water Essential for consistency.

Equipment

  • large skillet
  • large pot
  • Immersion blender

Method
 

Step‑by‑Step Instructions
  1. Heat a large skillet over medium-high heat and add the salted butter. Once melted, add chopped Cremini mushrooms. Sauté for 15–20 minutes until browned.
  2. In a separate pot, melt the remaining butter and add the chopped onions, shallots, and minced garlic. Season and cook for about 20 minutes until golden.
  3. Add the sautéed mushrooms to the onion mixture. Stir in 1 tablespoon of soy sauce and let them mingle for a few minutes.
  4. Dissolve the vegetable bouillon in 12 cups of hot water. Pour into the soup pot, stir, and bring to a gentle boil.
  5. For a creamier texture, use an immersion blender to purée the soup to your desired consistency.
  6. Stir in the remaining soy sauce, sliced green onions, ginger, and water chestnuts. Let the soup simmer uncovered for 30 minutes.
  7. Ladle the soup into bowls and top with microgreens and chives. Serve immediately.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 25gProtein: 5gFat: 9gSaturated Fat: 5gCholesterol: 25mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 4IUVitamin C: 10mgCalcium: 2mgIron: 8mg

Notes

Choose a mix of fresh mushrooms for depth; don't rush the sautéing process for enhanced flavors.

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