Cream of Caramelized Onion and Mushroom Soup

Indulge your taste buds with the rich, velvety decadence of Cream of Caramelized Onion and Mushroom Soup, a comforting blend of slow-cooked flavors and creamy textures. This hearty recipe starts with golden-brown caramelized onions and tender cremini mushrooms, elevated by the earthy aroma of fresh thyme and garlic. A touch of heavy cream adds luscious depth to every spoonful, while a hint of salt and pepper perfectly balances the flavors. Whether puréed with an immersion blender for ultimate smoothness or left slightly textured, this soup is a showstopper perfect for cozy dinners or elegant starters. Serve it with crusty bread to soak up every drop of savory goodness. Packed with soul-warming flavors, this soup is destined to become a family favorite for chilly evenings.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 large (thinly sliced) yellow onions
• 12 ounces (sliced) cremini mushrooms
• 3 cloves (minced) garlic
• 1 teaspoon fresh thyme
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable stock
• 1 cup heavy cream
• 0.5 teaspoons (more to taste) salt
• 0.25 teaspoons (more to taste) ground black pepper
• 2 tablespoons (fresh, chopped, for garnish) parsley
• 4 slices (optional, for serving) crusty bread

Directions

Step 1

In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted and bubbling.

Step 2

Add the sliced onions to the pot and cook, stirring occasionally, for 20-25 minutes or until they are golden brown and caramelized. Lower the heat if necessary to prevent burning.

Step 3

Add the mushrooms to the pot and cook for another 8-10 minutes, stirring often, until the mushrooms are softened and their moisture has evaporated.

Step 4

Stir in the minced garlic and fresh thyme, cooking for 1-2 minutes until fragrant.

Step 5

Sprinkle the flour over the onion and mushroom mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.

Step 6

Slowly pour in the chicken or vegetable stock while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld.

Step 7

Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a traditional blender and blend until smooth, then return it to the pot.

Step 8

Stir in the heavy cream, then season the soup with salt and ground black pepper to taste. Simmer gently for another 5 minutes, being careful not to let it boil.

Step 9

Ladle the soup into bowls, garnish with fresh chopped parsley, and serve with crusty bread on the side if desired.

Nutrition Facts

Serving size	(2309.8g)

Amount per serving	% Daily Value*
Calories	2219.0

Total Fat 141.8g	0%
Saturated Fat 74.0g	0%
Polyunsaturated Fat 1.4g
Cholesterol 333mg	0%
Sodium 5905.3mg	0%
Total Carbohydrate 185.0g	0%
Dietary Fiber 16.3g	0%
Total Sugars 32.2g
Protein 42.2g	0%

Vitamin D 23.8IU	0%
Calcium 317.8mg	0%
Iron 10.5mg	0%
Potassium 2694.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 7.7%

Carbs: 33.9%