Portobello Mushroom Onion Soup Recipe
Portobello Mushroom Onion Soup Recipe photo by Taste of Home
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Portobello Mushroom Onion Soup Recipe

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With a side salad, this makes a wonderful meal. Portobello mushrooms are a great addition to French onion soup. — Melissa Fitzgerald, Jeanette, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES:13 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES: 13 servings


  • 5 cups thinly sliced halved onions
  • 4 fresh thyme sprigs
  • 3 tablespoons butter, divided
  • 1-1/2 pounds sliced baby portobello mushrooms
  • 3 tablespoons brandy, optional
  • 3 garlic cloves, minced
  • 8 cups vegetable broth
  • 1 cup white wine or additional vegetable broth
  • 1/4 teaspoon pepper
  • 13 slices French bread (1/2 inch thick)
  • 13 slices provolone cheese

Nutritional Facts

1 cup: 188 calories, 9g fat (5g saturated fat), 22mg cholesterol, 811mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 8g protein.


  1. In a Dutch oven, saute onions and thyme in 1 tablespoon butter until onions are tender, about 8 minutes. Reduce heat; cook, uncovered, over low heat for 20 minutes or until onions are golden brown, stirring occasionally. Remove onions to a bowl.
  2. In the same pan, melt remaining butter. Add mushrooms, brandy if desired and garlic; saute for 1 minute. Return onions to pan. Add broth, wine and pepper; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until onions are very tender.
  3. Meanwhile, place French bread slices on a baking sheet; top each slice with provolone cheese. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted. Discard thyme sprigs from soup; top soup with cheese-topped bread. Yield: 13 servings.
Originally published as Portobello Mushroom Onion Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p136

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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shortbreadlover User ID: 960739 226401
Reviewed May. 16, 2015

"this mushrooms are a great addition to the oinion soup. makes it taste meaty and give the soup a hearty flavor."

oreotaco User ID: 1980245 206263
Reviewed Oct. 29, 2010

"Made this soup tonight for my teenage daughter - she LOVED it. I cut the recipe in half and substituted cooking sherry for the brandy and I used chicken broth and vegetable soup mix. The extra veges in the soup mix added more flavor and texture. Great recipe if you have the time to make it. I will keep this one in my recipe box."

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