Onion and Mushroom Soup

Finished Onion and Mushroom Soup

I warned you! I’m on a soup kick!

Every Christmas Eve for the past few years I’ve made a batch of homemade French onion soup and served it alongside crab legs, steamed shrimp, fried fish and roasted cauliflower. It’s a fun tradition we all look forward to for different reasons. The Husband goes nuts for the shrimp. The 8-year-old can eat his weight in crab legs and the 2-year-old is a cauliflower fanatic.

Onion and Mushroom Soup


I love the soup!

This year the soup came out amazing. Better then amazing, perfect in my opinion. The mushrooms were a fantastic addition and really reduced the need to add bread or crackers.

Here’s what I did…

  • 1 tbsp butter
  • 1 tbsp coconut oil (You can use olive oil if you don’t have it)
  • 2 large sweet onions
  • 2 red onions
  • 1 cup good quality red wine (one you would drink)
  • 1 lb mushrooms
  • 32 oz (1 carton) beef broth

Heat a soup pot over medium heat and add the butter and oil. Slice one of the onions as thinly as possible.

Onion and Mushroom Soup - Slice onions

Add them to the pot and sprinkle a little salt.

Repeat with each onion, layering them with a pinch of salt in the pot.

Once finished, stir them all together and let them slowly cook over medium to medium-low heat for at least 1 hour, stirring about every 20 minutes.

Onion and Mushroom Soup - onion cooking

We made cookies while waiting.

baking cookies

After an hour the onions will have reduced and darkened in color.

Onion and Mushroom Soup - onions done

At this point I decided to use the pound of mushrooms I got in my farm share.

Onion and Mushroom Soup - the mushrooms

I roughly chopped them and added to the onions with the 1 cup of wine.

Onion and Mushroom Soup - mushrooms cooking

I let the mushrooms and wine cook down for about 10 minute before adding the beef broth.

beef broth

After adding the beef broth, I brought everything to a boil and then lowered to a simmer until I was ready to serve.

Finished Onion and Mushroom Soup

You could eat it as is or add some cubed bread and top with a slice of cheese melted under the broiler.

Approx Nutritional Information per serving
Servings Amt per Serving
10 ~1 cup
Calories Fat Fiber WWPs
90 3g 1g old: 2 new: 2
Sugar Sat Fat Carbs Protein
5g 2g 9g 3g
Posted in: 2 WWP, 2 WWPP, Dinner Ideas, Food Photos, Soup/Stew Ideas, Vegetarian Ideas
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7 Comments and 2 Replies

  1. Martha G

    Made this for dinner last night (Meatless Monday – but OK I used chicken stock) and it was delicious. Beyond delicious and easy. Just took some time and patience with the onions but so worth it and loved the addition of the mushrooms. Will definitely try it again and next time with the beef stock.

  2. Arcaydia

    I made this tonight and loooved it! I actually used a cheat and used my slow cooker to do the onions overnight, so i could come home from work and just finish up the rest, it was so good! Thanks, also love the low low points for 2 cups as dinner

  3. Kathy Taylor

    That looks SO good!…have never actually made FOS before despite loving it…..may give it a whirl this weekend as it’s that time of year again where the cold makes you want hearty food!, but will def’ require some chunky fresh bread & a generous amount of melty cheese!! (ooop’s!)

  4. Alex L

    I made this soup and it was DELICIOUS and crazy easy to make. I don’t love mushrooms, so I excluded those. It was exactly what I needed as I try to get over a bug!

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