Creamy Onion Mushroom Soup

By: Kay Lalor January 16, 2022
Fall is officially here! It's time to whip up some of my favorite vegetable soups from scratch made from real ingredients. On this particular day I was craving onions and mushrooms, which I conveniently had these two items in my kitchen. I had never made onion and mushroom soup before so I was giving it a test try and... oh... my... gah, it was delish! This will definitely be another one of my staple soups as a go to. Let's get right to it.
Prep: 15m Cook: 30m Total: 45m
0 from 0 votes
Complexity: Simple
Servings: 2



  1. Place the sliced onions in a medium saucepan over medium heat and cover with lid. Occasionally stir with a wooden spoon until the onions are caramelized in a golden brown color. Once caramelized, set aside in a mixing bowl.
  2. Next in the same saucepan, place the mushrooms and cover with lid to cook. Occasionally stir until softened.
  3. Add the caramelized onions to the mushrooms in the saucepan and give it a quick stir.
  4. Add water just enough to be at the same level or barely submerge the onion and mushrooms. Bring it to simmer and turn off the heat.
  5. Pour the contents into a blender. Using the soup setting, blend the contents until smooth. (Be very careful, it's very hot! Be sure to hold the blender lid while blending for that extra precaution.)
  6. Pour the soup back into the saucepan over no heat. Add saltthyme, and dill and give it a quick stir.
  7. Serve the soup using a ladle.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.