Portobello Mushroom Onion Soup Recipes

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CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP WITH GOAT CHEESE CROUTONS



Caramelized Onion and Portobello Mushroom Soup with Goat Cheese Croutons image

Categories     Soup/Stew     Cheese     Mushroom     Onion     Vegetarian     Dinner     Lunch     Goat Cheese     Fall     Winter     Anniversary     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons butter
1 1/2 pounds onions, halved, thinly sliced (about 5 cups)
4 fresh thyme sprigs
1 1/2 pounds portobello mushrooms, stemmed, caps halved and cut crosswise into 1/4-inch-thick strips
3 tablespoons Cognac or brandy
3 garlic cloves, minced
8 cups canned vegetable broth
1 cup dry white wine
18 1-inch-thick slices French-bread baguette, toasted
8 ounces soft fresh goat cheese, room temperature

Steps:

  • Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
  • Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)
  • Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.

PORTABELLA MUSHROOM SOUP



Portabella Mushroom Soup image

Make and share this Portabella Mushroom Soup recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1 large onion, chopped
3 large portabella mushrooms, dark gills scraped out, mushrooms chopped
3 tablespoons all-purpose flour
1 1/2 teaspoons dried thyme leaves
1 bay leaf
6 cups low sodium chicken broth
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1 cup heavy cream
1/4 cup chopped fresh parsley

Steps:

  • Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
  • Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
  • Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
  • Simmer, partially covered, for about 10 minutes.
  • Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
  • Return the pureed soup to the pan and add the cream.
  • Cook over low heat until just heated through, but do not boil.
  • Adjust seasonings if necessary, and serve garnished with parsley.

CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP



Caramelized Onion and Portobello Mushroom Soup image

From Bon Appetit. Serve this delicious soup with Goat Cheese Croutons - recipe included. Sounds absolutely wonderful!

Provided by DailyInspiration

Categories     Onions

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1 1/2 lbs onions, halved, thinly sliced (about 5 cups)
4 fresh thyme sprigs
1 1/2 lbs portabella mushrooms, stemmed, caps halved and cut crosswise into 1/4 inch thick strips
3 tablespoons cognac (or brandy)
3 garlic cloves, minced
8 cups vegetable broth (canned)
1 cup dry white wine
18 slices French baguettes, toasted (1 inch thick slices)
8 ounces soft fresh goat cheese, room temperature

Steps:

  • Melt 1 tablespoons butter in heavy large pot over high heat. Add onions and thyme; saute until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
  • Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; saute until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper.
  • Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.

PORTOBELLO MUSHROOM ONION SOUP



Portobello Mushroom Onion Soup image

With a side salad, this makes a wonderful meal. Portobello mushrooms are a great addition to French onion soup. - Melissa Fitzgerald, Jeanette, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 13 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 188 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 811mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

PORTOBELLO MUSHROOM SOUP (SLOW COOKER)



Portobello Mushroom Soup (Slow Cooker) image

Make and share this Portobello Mushroom Soup (Slow Cooker) recipe from Food.com.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 4h40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 lb baby portabella mushrooms, coarsely chopped
1 medium onion, chopped
1 garlic clove, minced
2 (14 ounce) cans beef broth
1/4 cup dry sherry
1 tablespoon tomato paste
1 tablespoon fresh thyme, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon white pepper
1 (12 ounce) can evaporated milk
2 tablespoons all-purpose flour

Steps:

  • Heat olive oil in a large skillet over medium-high heat; add mushrooms, onion and garlic. Saute 3 to 5 minutes or till vegetables are tender.
  • Transfer vegetable mixture to a 6-quart slow cooker and add broth and next 6 ingredients (sherry through white pepper).
  • Cover and cook on LOW for 4 hours.
  • Whisk together evaporated milk and flour; stir into soup.
  • Cover and cook on LOW for 30 more minutes.

Nutrition Facts : Calories 258.6, Fat 14.1, SaturatedFat 5.2, Cholesterol 24.7, Sodium 1204.9, Carbohydrate 21, Fiber 2.4, Sugar 5, Protein 11.4

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