Mushroom And Onion Soup Recipe
Equipment
- Large saucepan or Dutch oven
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 2 medium onions thinly sliced
- 3 cloves garlic minced
- 1 pound mushrooms such as cremini or button, cleaned and sliced
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1/2 cup dry white wine optional
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Sauté The Onions And Garlic
- Heat the olive oil in a large saucepan over medium heat. Add the sliced onions and cook, stirring occasionally, until they become soft and golden brown, about 15 minutes. Add the minced garlic and cook for an additional minute.
Add The Mushrooms
- Incorporate the sliced mushrooms into the pan with the onions and garlic. Sprinkle in the dried thyme. Cook until the mushrooms release their moisture and become tender, approximately 10 minutes.
Deglaze The Pan
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer until it reduces by half, which should take about 5 minutes.
Add The Broth
- Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for 15 minutes to allow the flavors to meld.
Season And Serve
- Taste the soup and season with salt and freshly ground black pepper as needed. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
For a vegan version, ensure that the vegetable broth is plant-based and omit any dairy additions. This soup stores well in the refrigerator for up to three days and can be frozen for up to three months. Reheat gently on the stovetop to preserve the flavors.