Inspired by the classic French Onion Soup, this Mushroom Soup makes is similar with a Gruyere toast served along side elevating the flavors and experience.
The soothing, savory umami rich mushroom soup is a reminder of all things we love about fall— leaves turning, and jack-o-lanterns, Halloween decorations, beautiful almost comical shaped pumpkins brings the season to the neighborhood porches. And as sun goes down, family kitchens making a big pot of warming soups. Creamy, packed with umami savoriness this soup is a feast for the senses, and there’s no more delicious way to enjoy the season.
Ingredients
- Mushrooms: I like cremini mushrooms, use what’s easily available. A mix of a few different kinds would be lovely. You’ll need about 8-10 oz.
- Mushroom Soup: a small packaged concentrated mushroom soup helps with building the body of this soup. I like Trader Joes, there are other good brands easily available.
- Gruyere Cheese: keeping it classic, we love gruyere for that lovely melty toast. Other options are cheddar or Swiss.
- Bread: about 1/2 a French baguette is needed for the toast or any good wholesome sliced bread will work.
- Herbs: to elevate the flavors Herb de Provence or Italian seasoning will work.
French Onion & Mushroom Soup
Equipment
- Soup Pot
- Oven or Toaster oven
Ingredients
- 8-10 oz cremini mushrooms or mixed (shiitake, oyster, shiimiji, porcini) chopped
- 1 medium onion, finely chopped or 1 leek
- 2-3 cloves garlic, minced About 1 tsp
- 1 tbsp butter
- 1 tbsp olive oil
- 10-11 oz concentrate mushroom soup I like the Trader Joes one
- 1 tsp Herb de Provence or Italian seasoning
- 2 cups vegetable stock
- 1 cup whole milk
- salt and black pepper as needed
- 4-6 oz gruyere cheese, grated sharp cheddar also works
- 6-8 slices French Baguette
Instructions
- Warm butter and olive oil in a large pot. Add the chopped onion or leek, garlic and saute for 2-3 minutes.
- Add the chopped mushrooms, herbs de Provence, salt, black pepper and further sauté for 5-7 minutes on medium heat until the mushrooms begin to soften and release their moisture.
- Add the mushroom soup concentrate, stock, and milk. Bring it up to a boil, then Lower the heat and simmer for about 8-10 minutes. Taste and adjust the seasoning.
- While the soup simmers. Place the baguette slices on a baking sheet and cover them with gruyere. Place them under the broiler and cook until the cheese has melted and starts to brown. Don't layaway as this happens very quickly.
- Serve alongside ether soup. Enjoy!
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