This is a mushroom onion soup that's packed with flavor and easy to make, so you can whip together a batch in no time. You make it with earthy mushrooms and sweet caramelized onions, which add flavorful taste and nourishment that warms the bones deep to the soul.
A fragrant caramelized mushroom and onion soup that keeps you warm and full! It is packed with savory flavor and a thick broth making it the perfect food for a cold night or a casual dinner. Serve this easy soup with toasted gluten-free bread and gluten-free cornbread muffins for a complete meal.
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About this soup
This mushroom onion soup is so simple and full of flavor! The recipe was inspired by having mushrooms and onions around the house! It uses simple ingredients, like my tomato basil soup on this site, and pairs well with my gluten-free breadsticks and fresh batch of homemade sweet bread rolls. Mushroom onion soup is easy enough for anyone to make and a must-have for the home cook!
Key ingredients
I chose the simplicity of cremini or button white mushrooms that you can easily find in the grocery store. Vidalia onions are sweeter than yellow onion, white onions, and red onions so they add a beautiful sweetness combined with the earthy taste of mushrooms.
Try topping mushroom onion soup with a sprinkle of truffle zest or shaved black or white truffles!
- butter - you can use vegan butter
- Cremini mushrooms
- Vidalia onions
- garlic cloves
- cornstarch
- broth - beef broth, vegetable broth, bone broth, or chicken broth
- dry white wine
- tomato paste
- pink Himalayan salt
- black pepper
- fresh parsley leaves
See recipe card for quantities.
Variations
Looking for a little extra heartiness in mushroom and onion soup? Try this satisfyingly delicious variations!
- French mushroom onion soup - after the soup is cooked, place some soup in 16 ounce ramekins on a baking sheet. Top with a slice of swiss cheese or Haveri cheese then a slice of bread. Bake in the oven at 350 degrees F until the cheese melts and the top of the bread is crisp.
- Deluxe - add cooked sausage like chicken sausage cut into slices or coins. Or add turkey meatballs to the soup. You can also add shredded chicken or rotisserie chicken.
- Onion - instead of Vidalia onion you can substitute it with yellow onion.
- White wine - in place of white wine and using alcohol in soup, you can substitute it with ¼ cup white wine vinegar and ¼ cup of water. Or ¼ cup lemon juice and ¼ cup of water. See how many ounces in a cup for conversions if you need.
- Beef Broth - in this broth for mushroom onion soup, we make it with chicken bone broth or vegetable broth. You can make it with beef broth too. If using beef broth substitute white wine for red wine.
See this slow cooker shredded chicken on my website that you can use in this soup!
How to make mushroom and onion soup
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Wash mushrooms in water and rinse off the onion. Remove skin of onion and cut in half then into thin slices. Slice mushrooms.
Heat butter, onion, and mushrooms in a pan until darkened. Then add the garlic.
Mix in the cornstarch to make a roux.
Add broth, seasonings, wine, tomato paste and bring to a boil. Turn down the heat and simmer 20 minutes.
Hint: As you keep sautéing the onion and mushrooms, continue stirring frequently as it cooks. This helps to prevent burning and sticking to the pan.
Equipment
Equipment for soup is just a large pot to simmer the mushroom onion soup in. You can use either a non-stick nontoxic pan, or stainless steel pan. Since we saute the vegetables in oil or butter first, sticking is not a concern.
I recommend using an enamel cast iron Dutch oven pot or stainless steel pot like these (affiliate links).
Storing mushroom onion soup
Store leftover soup in the refrigerator in an airtight container for up to 5 days. To reheat, bring it to a boil then reduce to a simmer for about 5 minutes before serving.
These ingredients freeze well! Store the cooked soup in a freezer bag and seal it tight, removing all the air. Store it in the freezer laying flat so it thaws quickly. It lasts in the freezer for about 3 months.
Top tip for prepping soup and meals
- Meal prep! Meal prepping 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 cooking. How much time do you think that saves... 10-20 minutes per meal? That is a lot of time once you add it up.
- Wash and store extra mushrooms and onions for another weekly meal. A big tip is to wash and slice a large batch of Cremini mushrooms or white mushrooms and onions and 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. Use the prepared mushrooms for a healthy snack with this vegan cashew cheese dip, in mushroom and onion soup, and as a gluten-free pizza crust topping!
Recipe FAQs
Yes! Mushroom onion soup is very healthy and full of anti-inflammatory properties, along with cancer and heart disease prevention. Since the soup is mostly vegetables it is low calorie and wonderful to add to a weight loss diet.
Soups that are plant-based and low calorie are considered among the healthiest soups in the world. This mushroom onion soup is on the top of the list when made with chicken bone broth, which contains protein or vegetable broth. Try these other healthiest soups:
Easy Vegetable Soup
Cabbage Diet Soup
Zucchini Zoodle Ginger Soup
Rice Soup With Vegetables
Mushrooms are rich in Selenium and antioxidants. Higher consumption of this medicinal fugi is known to help reduce the risks of certain types of cancer, and reduce certain health conditions such as Alzheimer's Disease, diabetes, inflammation, and heart disease.
What to serve with mushroom soup
These are my favorite dishes to serve on the side with mushroom onion soup.
More delicious soup and mushroom recipes
Looking for other recipes like this? Try these:
I hope you enjoy this mushroom onion soup! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
Mushroom Onion Soup Recipe
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Ingredients
- 2 tablespoons butter can use vegan butter
- 5 cups Cremini mushrooms washed thoroughly and sliced
- 2 Vidalia onions skin peeled away, cut in half then sliced
- 2 garlic cloves minced
- ¼ cup cornstarch
- 4 cups broth beef broth, vegetable broth, bone broth, or chicken broth
- ½ cup dry white wine
- 2 tablespoons tomato paste
- ½ teaspoon pink Himalayan salt
- ¼ teaspoon black pepper
- 2 tablespoons parsley fresh, chopped
Instructions
- Add 2 tablespoons of butter in a large soup pot and heat over medium-high heat. Add the onions and mushrooms and cook until the onions are a soft brown, about 7 minutes.
- Reduce the heat to low and add the garlic. Cook for about 5 minutes.
- Slowly add the cornstarch and mix to thicken and form a roux with the mushrooms and onion.
- Add the broth, wine, tomato paste, parsley, salt and pepper and bring to a boil. Once it is brought to a boil reduce the heat to low and let it simmer for about 20 minutes. Garnish with extra fresh parsley and season to taste with additional salt and pepper.
Notes
- Onion - instead of Vidalia onion you can substitute it with yellow onion.
- White wine - in place of white wine and using alcohol in soup, you can substitute it with ¼ cup white wine vinegar and ¼ cup of water. Or ¼ cup lemon juice and ¼ cup of water.
- Beef Broth - in this broth for mushroom onion soup, we make it with chicken bone broth or vegetable broth. You can make it with beef broth too. If using beef broth substitute white wine for red wine.
Nutrition
Food safety
- Use cremini or white mushrooms purchased in a retail store for safety. Do not use wild mushrooms which can contain harmful poison.
- Wash mushrooms in water and scrub them thoroughly to remove dirt and debris.
- Make sure the soup pot is large to prevent the liquid from boiling over the top.
- Reheat your mushroom onion soup to a boil. See more guidelines on reheating food at USDA.gov.
Marti says
I loved it but changed it. I used the Insta pot. Sauteed onions the ssme and mushrooms i used 2 8oz cartons of white kind snd added in salute. I added tsp of thyme and seasoned salt. I added 2 cans of white cooked chicken and broke it up slightly. Added a half cup of Wild rice mix and everything else was from original recipe. I put in 1carton of chicken broth and also 2 cans of chicken broth and it fills IP to fill line. Put pot on manual for cooking soup. Cooked 30 min. When it goes off. Wait 10 min let button go down. Release steam when safe. You can thicken with flour or heavy cream too just turn on salute for a couple minutes then off, or keep warm. It was an experiment buy came out great.
Danielle Fahrenkrug says
Lovely methods for the Insta pot! Thanks for sharing!
Kathi madden says
Hi Danielle! the soup looks amazing and perfect for this winter day. I was wondering about the coconut flour -- I've never used it before and would have to go buy it today (I have everything else)... can I use regular flour?
Thanks!
Danielle Fahrenkrug says
Hi Kathi! Yes regular flour is fine to use. I will adjust that in the recipe and add it.
Linda says
Dear Danielle, I thoroughly enjoyed this soup! I was having to pamper the inside of my lip and fearful of biting it while eating, so I used my hand blender and made this soup into a puree. It was so tasty and satisfying! I can't wait to make it again leaving the ingredients whole :-).
Danielle Fahrenkrug says
Hi Linda! Thank you I am so glad you enjoyed this soup even pureed! I would love if you can also rate it in the recipe card- it helps others to find it too:-). Thank you so much!
Connie Reynolds says
Is that chopped parsley I see in the soup? I don't see it in the ingredient list or instructions. Thanks!
Danielle @ Delightful Mom Food says
Yes, but just to garnish it, it is not added into the soup prior.