Cream of Mushroom and Caramelized Onion Soup

This soup is a hybrid between a Cream of Mushroom and a French Onion Soup. The sweetness of the caramelized onions works beautifully with the earth mushrooms and rich heavy cream. It’s just what you want on a cold night. 

Recipe and photo courtesy of Kelly from The Gouda Life.
Prep Time: 10 mins. | Cook Time: 30 mins. | Serves: 6-8


3 tbsp olive oil
16oz cremini mushrooms, stems removed and diced
2 medium yellow onions, diced
2 tbsp olive oil
2 tbsp flour
4 cups beef stock
1 small bundle fresh thyme
1 cup heavy cream
salt and pepper, to taste


1. Heat olive oil in a large heavy soup pot over medium-high heat. Add in the mushrooms and cook until their liquids have released and reduced, 6-8 minutes. Add in the onions and cook everything, stirring occasionally until onions are caramelized and mushrooms are deep golden brown, 20 minutes.

2. Add the olive oil and flour and cook, stirring constantly, for 1 minute. Pour in the stock and thyme and whisk constantly until thickened. Add in the heavy cream and salt and pepper to taste.

3. At this point you can leave it chunky or use an immersion blender to make it a smooth creamy soup. Serve piping hot with crusty bread for dipping.