Mike's EZ Onion Mushroom Soup. Be careful to not burn your garlic. Since today is so stormy and gloomy, I thought I'd teach my newest students how to make their first easy, homemade soups like Chicken & Dumplings and basic stews. They also learned how to make a thickening soup slurry.
Bring the heat back up to medium-high and melt the other tablespoon of butter in the same soup pot.
Add the onions back into the pot along with the wine and broth.
In a large saucepan, melt butter; add mushrooms and onions.
You can have Mike's EZ Onion Mushroom Soup using 22 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Mike's EZ Onion Mushroom Soup
- Prepare of Onion Mushroom Soup.
- You need 8 cup of Varied Mushrooms [halved-baby portabella-white-brown-wild].
- Prepare 1 of Extra Large White Onion [chopped].
- Prepare 1 cup of Quality Dry White Wine [reserve half].
- It's 1 tbsp of Fresh Minced Garlic [+ 2 reserve cloves].
- Prepare 1/2 cup of Green Onions [chopped].
- Prepare 1 box of Lipton Onion Soup [use both packets in box].
- It's 1 tsp of Fresh Ground Black Pepper.
- Prepare 2 tbsp of Dehydrated Onions.
- Prepare 1 dash of Worcestershire Sauce.
- Prepare 1 box (32 oz) of Beef Broth.
- It's 2 tbsp of Olive Oil.
- Prepare 2 tbsp of Butter.
- It's 1 tsp of Thyme.
- You need 1/2 cup of Fresh Parsley [added last].
- Prepare 1 of large Bay Leaf.
- Prepare of Breads.
- You need 1 loaf of Dense Bread [your choice-toasted].
- You need of Fresh Croutons.
- Prepare of Soup Thickeners [flour or starch].
- Prepare 4 tbsp of Flour.
- It's 2 tbsp of Corn Starch [+ 1 tablespoon water].
Blend in flour; add broth, salt if desired, and pepper. Cook and stir until mixture comes to a boil. Add the onions and mushrooms and cook until the onions are a soft brown. Reduce the heat to low and add the garlic.
Mike's EZ Onion Mushroom Soup step by step
- Add butter, olive oil, onions, garlic, thyme, both packages of Lipton Onion Soup Mix and 1/2 of your cup of white wine to a heated pot. Cook about 3 minutes or until onions are just slightly translucent. Be careful to not burn your garlic. Cover and let sweat for 5 minutes.
- Add flour and other 1/2 cup wine and whisk into onion mixture. You're thickening your soup with this mixture. Know you might need a bit more oil..
- Wash your mushrooms with a damp cloth. Half or quarter your mushrooms; depending upon how large they are. You'll want your halves or quarters fairly large and plump. Add your mushrooms to the pot and stir. Steam covered for 3 minutes in onions mixture. Stir regularly..
- Add everything else [except breads, corn starch or reserved garlic cloves] to the pot and simmer for 30 minutes..
- Toast your 1" thick slices of crustini bread. You'll definitely want very dense or heavy bread with this soup. While your bread is still warm, smear your fresh garlic cloves on your crusty bread and watch them melt! That's it. Nothing else. Just thick slices of garlic bread meant to be dipped in your soup..
- If you feel you'd like to thicken your soup more., Try corn starch. Mix 2 tablespoons starch to 1 tablespoon water. Mix well. Add 1/2 of it to your simmering pot and stir well. Let simmer for 1 minute. Add the other half if need be..
- Throw in your fresh parsley about 45 seconds before service. Pull Bay Leaf..
- Serve soup piping hot with tons of warm garlic crustini bread or fresh croutons. You don't want to run out of bread so make extra if need be. Enjoy!.
Reduce the heat to medium and add the rest of the mushrooms, along with the onion, celery, and thyme. Sprinkle the vegetables with the flour and stir to combine. Season the soup with salt and pepper. Remove the bay leaf and discard. Working in batches, puree the soup in a blender until smooth.