Mushroom Soup Au Gratin

This looks like French onion soup but has the rich mushroom flavour instead of onion. It is almost a meal itself so just add a salad and dinner is ready.

Prep Time: 12 mins. | Cook Time: 25 mins. | Serves: 4


2 tbsp olive oil
12 oz sliced assorted fresh mushrooms (white, crimini, portabella, shiitake, oyster)
1 small onion, chopped
1 clove garlic, minced
6 cups chicken broth
1 tsp finely grated lemon rind
1/4 tsp Each ground nutmeg and pepper
4 slices French bread (1/2″/2.5 cm thick) toasted
4 oz grated or sliced Swiss cheese
2 tbsp grated Parmesan cheese (optional)


1. In a large heavy saucepan heat oil over medium high heat; sauté mushrooms, onions and garlic about 3-4 minutes or until lightly browned. Add chicken broth, lemon rind, nutmeg and pepper. Bring to a boil; reduce heat and simmer, covered for 20 to 30 minutes.

2. Ladle soup into 4 deep ovenproof bowls. Float bread on top; sprinkle with Swiss cheese and Parmesan if using. Place under broiler until bubbly and lightly browned.

Add ½ cup (125 mL) dry white wine with the chicken broth.

Cream of Mushroom Soup

Subtle herbs compliment the rich and creamy mushroom flavour in this fall soup. The perfect starter for a dinner party. Serve with a crusty roll or baguette for dipping.

Prep Time: 10 mins. | Cook Time: 30 mins. | Serves: 8


2 tbsp butter
2 lb. fresh Mushrooms, thinly sliced
1/3 cup flour
6 cups chicken broth
1/2 tsp Italian seasoning
1 bay leaf
1/4 cup chopped green onions
2 large egg yolks
1/2 cup 5% table cream
salt & pepper to taste
2 tbsp minced parsley (optional)


1. In large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until most of the moisture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute.
2. Slowly stir in broth; bring to boil, stirring constantly.
3. Add Italian seasoning, bay leaf and green onions; reduce heat and cover.
4. Simmer 15- 20 minutes. Remove bay leaf.
5. In small bowl whisk egg yolks with cream; stir 1cup (250 mL) hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot, about 5 minutes, do not allow to boil.
6. Using a hand blender (or food processor), blend soup until it has reached the desired consistency. Add 2 tbsp of water if soup is too thick. Add pepper to taste.
7. Serve sprinkled with parsley, if desired.

Note: If table cream is substituted and allowed to boil it will curdle

Spicy Beef and Mushroom Udon Soup

The bite and chewiness of the asian udon noodles is perfectly complemented by the spicy and tender veal. Using a variety of vegetables, including fresh mushrooms, adds a lightness to the rich and salty beef broth. Top it with a hard boiled egg for a punch of colour!

Recipe and photo courtesy of Brittany from My Daily Randomness.

Prep Time: 1 hr. | Cook Time: 20 mins.


1 tbsp oyster sauce
1 tbsp honey
2 tbsp soy sauce
1 tsp hot red pepper flakes
1/2 lb. thinly sliced veal
4 cups sodium reduced beef broth
1 tbsp garlic, ginger & chili (in a jar)
400 g Udon noodles
4 green onions chopped, divided
1/2 cup thinly sliced carrots, divided
1/2 cup bean sprouts, divided
8 oz. crimini mushrooms, sliced
4 hardboiled eggs


1. In a small bowl mix oyster sauce, honey, soy sauce, and pepper flakes. Place veal in ziploc baggy and pour over marinade. Marinate for at least 1 hour in the fridge.
2. In a large pot, simmer beef broth with garlic, ginger and chili. Add in udon noodles, half of the chopped green onions, half of the carrots and half of the bean sprouts.
3. In a frying pan, cook marinated veal over medium-low heat for 4-5 minutes. Remove from pan and transfer to pot of broth.
4. Using the same pan, deglaze with a splash of water and add mushrooms. Cook until mushrooms release most of their moisture, 4-5 minutes. Remove from pan and transfer to pot of broth.
5. Let pot simmer for 5-10 minutes, allowing for all the flavours to come together.
6. When ready to serve, ladle into bowls, top with raw sliced carrots, bean sprouts and hardboiled egg. Makes 4 large servings.

Mushroom Wonton Soup

This soup is all about the mushroom! Glorious, woodsy mushrooms that are the star of the show.

Recipe and photo courtesy of Heather from The Tasty Gardener.

Prep Time: 45 mins. | Cook Time: 10 mins.
Serves: 4 (1 cup broth with 4 wontons) with lots of leftover wontons


For the wontons:
2 tbsp sesame oil
1 lb mixed mushrooms, finely chopped ( I used oyster, cremini and brown)
2 bunches green onions, finely chopped
1 piece of ginger peeled, about 2″ long
10 cloves of garlic, minced
6 bunches baby bok choy, finely chopped
1 tbsp soy sauce
salt and pepper to taste
1 package wonton wrapper (the double package)
For the broth:
4 cups broth (if you want it completely vegetarian use vegetable otherwise chicken broth works really well)
1 tbsp Tom Yum (can be found in Asian Grocery Stores)*this can be optional however once you make it with it you will not imagine the soup any other way
1 tbsp soy sauce
2 drops Sriracha
2 green onions, sliced
1/2 cup Chinese cabbage, chopped
salt and pepper to taste


To make the wonton filling:
1. In a fry pan over medium high heat the sesame oil.
2. Add the mushrooms, onions, ginger, garlic and bok choy and cook until soft and most of the liquid has evaporated.
3. Stir in the soy sauce and season with salt and pepper.
4. Remove from heat and let cool.
To make the wontons:
*note keep the wonton wrappers under a damp cloth while working with them to keep them from drying out.
1. Have a bowl of warm water nearby. Place a wrapper flat on your work surface but turned so it’s diamond shaped when looking at it. Add about 1 heaping tsp of filling into the middle of the wrapper.
2. With your finger wet the edges of the wrapper with water.
3. Fold the bottom corner up to meet the top corner. Press all along the edges to seal. Now the wonton is triangle shaped.
4. Take the left corner and fold it up.  Repeat with the right side. Place on a cookie sheet.
5. Continue folding wontons until all the filling has been used.
6. Keep the wontons you are using immediately aside (4-5 per person) and place the extra in the freezer to cool.  Once those are frozen they can then be stored in a storage bag.
To make the soup:
1. In a large pot bring the stock and water to a boil. Stir in the soy sauce, sriracha and Tom Yum.
2. Add the onions, cabbage and wontons and continue to boil until the wontons begin to float and appear translucent. Season with salt and pepper.
If you want to try making the carnivore version check it out here.

Hungarian Beef and Mushroom Soup

Light enough to lead into a meal, filling enough to be the main attraction at lunch, this soup showcases the classic Hungarian trio of flavours — onions, sour cream and paprika. Mushrooms add umami, beef brings protein and a trio of dried peppers keeps things interesting.

Recipe and photo courtesy of Charmian from The Messy Baker.

Prep Time: 15 mins. | Cook Time: 30 mins.


3 tablespoon butter
2 large onions, finely chopped
1/2 teaspoon salt
1 pound lean ground beef
12 ounces mushrooms, thinly sliced
2 tablespoons chopped fresh dill or 2 tsp dried dill
1 tablespoon fresh thyme or 1 tsp dried thyme
2 tablespoons paprika
1 teaspoon smoked paprika (optional)
1/4 tsp cayenne pepper
4 cups low-sodium or homemade beef or chicken stock
1 cup sour cream (plus more for garnish)
2 tablespoons fresh lemon juice
sour cream
fresh ground black pepper


  1. In a large saucepan or Dutch oven, melt the butter gently over medium-low heat. Add the onions and salt, and cook for 10 minutes or until the onions are very soft.
  2. Increase the heat to medium and add the beef. Cook 5 minutes stirring occasionally.
  3. Add the mushrooms, dill, thyme, paprika(s) and cayenne, mixing to incorporate well. Cook for 7 to 10 minutes on medium-low or until the mushrooms have softened and the spices have infused their flavours.
  4. Stir in the stock, then increase heat to bring the soup to the boil. Reduce the heat and simmer another 5 minutes.
  5. Swirl in the sour cream and lemon juice. Taste, adding more salt if necessary.
  6. Garnish with a dollop of sour cream and a grinding of fresh black pepper. Serve immediately.