Description
A luxurious twist on a classic, this soup combines caramelized onions, earthy mushrooms, and a velvety cream finish for the ultimate comforting dish.
Ingredients
Scale
- 3 large yellow onions, thinly sliced
- 8 oz cremini or button mushrooms, thickly sliced
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
- Caramelize Onions: Melt butter in a large pot over medium-low heat. Add onions with a pinch of salt and cook for 30 minutes, stirring occasionally, until golden and caramelized. Remove from pot and set aside.
- Sauté Mushrooms: In the same pot, sauté mushrooms and garlic over medium heat for 6-8 minutes until softened and lightly browned.
- Build the Soup: Return onions to the pot. Add vegetable broth and thyme. Bring to a boil, then simmer uncovered for 20 minutes.
- Add Cream: Stir in heavy cream and simmer for another 5 minutes. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh thyme if desired.
Notes
- For a richer flavor, add a splash of white grape juice during the onion caramelization process.
- Serve with crusty bread for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 290
- Fat: 20g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g