Mushroom Onion Soup

Once I made chicken stock, I started trying to think of ideas, other than chicken soup, to make it into a quick after work meal. Over the weekend, as I eyed up the contents of our refrigerator and longed to open up the Lucini Grand Riserva balsamic vinegar I received this summer, I decided on a rich mushroom and onion soup with a chicken stock base. After arriving home last night feeling a touch of a cold coming on, I was glad to have the pot ready and waiting in the refrigerator.

To make the soup, I started with 2 large yellow onions, cut into rings.

chopped onions

Then I cleaned and chopped baby bella and white mushrooms. I was hoping for something more interesting, like shitakes, but alas my Shaw’s does not carry them.



chopped mushrooms

I got the mushrooms and onions started in a mix of white truffle and olive oils, and once they were sizzling and starting to cook down, I added a couple pats of Kerrygold butter in for that buttery flavor.

On a side note, I learned from Mireille Guiliano in French Women Don’t Get Fat the joys of mushrooms and onions cooked with butter with a slice of bread and a glass of Champagne. It’s a pairing that is deserving of the word epic, try it. :)

Once the mushrooms and onions were soft and caramelized, I deglazed the bottom of the pan with the balsamic vinegar, then poured in my homemade chicken stock.  After adding fresh thyme, pepper and (not enough) salt, I let the soup simmer on low for a few hours. At the very end, I added in a few cups of spinach I had frozen fresh, and then let it cool before packing it up.

mushroom onion soup

The soup made a warm and comforting dinner after a long day, served with some 12 grain bread and goat cheese, but it could have used some more flavor. I think adding some more balsamic and herbs would have been helpful, as well as some garlic. My dream for this soup was to serve it over buttery mashed potatoes, but I was too tired to make those. I will be doing that with the leftovers :)

Thanks to everyone who came out to the Red White Boston event at Sonsie last night! There will be more Red White Boston events coming up, so I hope to meet more of you in the future! And don’t forget to enter the                              Bauer Howl-o-ween Bash giveaway!

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Tags: mushrooms, onions, recipe, soup

  1. A Boston Food Diary’s avatar

    Ummm YUM! This sounds awesome! I definitely need to try simple onions, mushroom and bread with champagne- that sounds too simply fantastic! Otherwise- I think that the idea of balsamic with these other flavors sounds great. Im also loving that you used some truffle oil. Im waay too excited about this soup for 9:00 am…


    1. traveleatlove’s avatar

      Right about now, I am so cold I would like to go swimming in a pot of soup ;)


    2. MelissaNibbles’s avatar

      Oh my goodness…that is the definition of comfort food. Thanks for sharing!

      I look forward to making it to a Red White Boston event!


    3. Sara’s avatar

      Oh wow, that sounds fantastic! You know, maybe you could add in the balsamic and truffle oil toward the end, so that its flavor doesn’t cook away while the soup is simmering? Plus garlic at the very end too may help. YUM!


    4. Megan’s avatar

      Oh yum! Try adding some of the balsamic vinegar at the very end. I think there’s something about finishing soups with vinegar that gives them more flavor. I made a lentil soup and did this with sherry vinegar.

      I love how you’re putting your chicken stock to use!

      Great event last night!


    5. Eden’s avatar

      I think chicken stock makes fabulous, flavorful rice or risotto. I also love it in mash potatoes and as a base for egg drop soup of some sort. In culinary school we spent a whole week just on how to master making a proper chicken stock (and fish, and veal stock). Your whole blog is making me very upset I dont live in boston!


      1. traveleatlove’s avatar

        Oooh I was so thinking of adding an egg into the soup but forgot because I was tired. Next time! I am interested in learning more about making stock. It’s a lot of fun to make those things from scratch!


      2. Daisy’s avatar

        This is such a cool soup! Now that I’ve got a basic chicken stock down I need to start making more and branching out the soups I create. these are giving me some great ideas


      3. Jolene (’s avatar

        Mmmmmmm, that soup sounds DELISH!!!!!!!!!!

        Are you going to Foodbuzz again this year? I would love to meet you!


      4. Alicia’s avatar

        yum – I love mushrooms in soup.
        I’ve also heard that vinegar or white wine will help give soup a little more ‘punch’….I finish a lot of dishes with lemon juice for the same effect.


      5. Julie’s avatar

        Yummy soup!! I never thought of the vinegar; I like deglazing with sherry. =) Will deffo try vinegar next time!


      6. Dana’s avatar

        This sounds like such a delicious and comforting meal… such a great combo of flavors!!


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