Ingredients
Soup Base
- 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
Thickener
- ¼ cup cornstarch
Broth and Seasoning
- 4 cups broth (beef broth, vegetable broth, bone broth, or chicken broth)
- 2 tablespoons tomato paste
- ½ teaspoon pink Himalayan salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook mushrooms and onions: Add 2 tablespoons of butter to a large soup pot and heat over medium-high heat. Add the sliced onions and mushrooms, cooking until the onions become soft and brown, approximately 7 minutes.
- Sauté garlic: Reduce the heat to low and add the minced garlic. Cook gently for about 5 minutes to release its flavor without burning.
- Create roux: Slowly add the ¼ cup cornstarch to the mushroom and onion mixture, stirring constantly to form a roux that thickens the soup base.
- Add broth and seasonings: Pour in 4 cups of your choice of broth, then stir in the 2 tablespoons of tomato paste, chopped parsley, pink Himalayan salt, and black pepper.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and let it simmer for about 20 minutes to develop depth of flavor.
- Finish and serve: Garnish with extra fresh parsley and adjust seasoning with additional salt and pepper if needed before serving.
Notes
- Use vegan butter to make the soup vegan-friendly.
- Cremini mushrooms provide a rich, earthy flavor but you can substitute with button mushrooms if needed.
- Ensure the onions are caramelized well to bring out the natural sweetness.
- For a gluten-free version, cornstarch is a perfect thickener instead of flour.
- You can choose any broth type depending on your dietary preference: beef, vegetable, chicken, or bone broth.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
