Easy sauteed mushroom onion soup made in one pot! Similar to Japanese onion soup with a few less ingredients. Double the recipe and save the leftovers as a slow cooker chicken marinade!
Soups on! And by that I mean with this outstanding mushroom onion soup that can be doubled as a crockpot chicken dinner. Two birds in one stone!
If you read my previous mushroom vegetable soup post about my Costco trip please note that I also live at Costco so it is ironic that I did not know where my car was parked. I should probably camp out there in the life size doll house my boys love to play in.
This recipe is round two… and three of the giant Costco size organic mushrooms I came home with.
Mushrooms and sweet Vidalia onions are so scrumptious together! Sautée those two beautiful vegetables in a bit of wine and broth and you have a quick, delicious gluten free dinner within minutes, and not to mention it fits in a low budget gluten free meal plan!
This mushroom onion soup is so inexpensive to make and converts into two meals! Keep reading to find out how.
Meal prep saves so much time in the week and and at the end of the day because food is ready to grab and cook without the hassle of chopping and sometimes cooking when you need to eat! How much time do you think that saves… 10-20 minutes per meal? That is a lot of time once you add it up.
A big tip is to chopped a large batch of Crimini mushrooms and slice another batch then set them in the refrigerator in air-tight containers to use throughout the week. That way you have fresh mushrooms to quickly grab from the fridge any time you need. For us, our chopped mushrooms went into the first soup and the diced mushrooms went into this tasty mushroom and onion soup.
We devoured it up for lunch on Saturday afternoon and my husband was raving how amazing it is. For a French onion soup version you can totally add cheese and bread on top and bake them in mini ramekins before serving, but we opted for vegan and dairy-free soup.
This delicious mushroom soup was the best! We ate it, we love it and then I messed it up! Although, I got a little too sure of myself trying extra flavors and added liquid smoke to the leftovers. Major NO, NO because, well, that tasted horrible with liquid smoke flavor added. My husbands first reaction was “Great, you wasted that fantastic soup and about $10 worth of food not to mention your time.”
Sometimes ones kitchen fail, turns into another…. recipe because I turned that into a delicious next night crockpot mushroom chicken recipe.
How to reuse this mushroom onion soup:
The next day I decided to work with the smokey flavor in the mushroom onion soup and toss it over frozen chicken and cooked it together in the crockpot. Just add about 1/2 cup of ketchup, 1-2 teaspoons of brown sugar, 1/4 cup of Worcestershire sauce and “Ta-Da,” a tasty shredded chicken recipe born. Shred the chicken and serve it together (drain out the liquid first) over rice or with rosemary potatoes and salad.
So now you have got to try that with leftovers so do double the batch of soup if you want to make it.
Follow similar mushroom onion soup recipes on my Soup Recipes Pinterest board!
- 5 cups Crimini mushrooms sliced
- 2 Tablespoons olive oil
- 2 Vidalia onions, quartered
- 2 garlic cloves, minced
- 1 bay leaf
- ½ cup white wine (sauvignon blanc) or 1 Tablespoons lemon juice
- 4 cups of vegetable broth
- ⅛ teaspoon fresh black pepper
- 1 teaspoon apple cider vinegar or 1 teaspoon lemon juice
- 1 teaspoon Himalayan salt
- 1 Tablespoon coconut flour
- Chopped fresh parsley (optional for garnish)
- Melt 1 Tablespoon of olive oil in a large soup pot over medium-high eat. Add the onions and mushrooms and cook until the onions are a soft brown.
- Reduce the heat to low and add the garlic. Cook for about 5 minutes.
- Add the bay leaf, white wine (or lemon juice), vegetable broth, black pepper, salt and apple cider vinegar and bring to a boil. Once it is brought to a boil reduce the heat to low and let it simmer for about 30 minutes up to 1 hour and add the coconut flour after 30 minutes then mix well before serving. Garnish with fresh parsley.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 7 g||11 %|
|Saturated Fat 1 g||6 %|
|Monounsaturated Fat 5 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 1345 mg||56 %|
|Potassium 130 mg||4 %|
|Total Carbohydrate 16 g||5 %|
|Dietary Fiber 4 g||14 %|
|Sugars 2 g|
|Protein 3 g||7 %|
|Vitamin A||11 %|
|Vitamin C||0 %|
PIN THIS RECIPE!