Portobello Mushroom Onion Soup Recipe

5 2 2
Portobello Mushroom Onion Soup Recipe
Portobello Mushroom Onion Soup Recipe photo by Taste of Home
Publisher Photo

Portobello Mushroom Onion Soup Recipe

Read Reviews
5 2 2
Publisher Photo
With a side salad, this makes a wonderful meal. Portobello mushrooms are a great addition to French onion soup. — Melissa Fitzgerald, Jeanette, Pennsylvania
MAKES:
13 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
13 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour

Ingredients

  • 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

Directions

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.
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.
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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPortobello Mushroom Onion Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

MY REVIEW
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."

Loading Image