Portabella Mushroom and Onion Soup

Serving size:
 6 Servings


    • 1 t
    • salt (or slightly less)
    • 1 lb
    • portabella mushrooms (sliced)
    • 4
    • onions (medium, sliced into half moons)
    • 3 clv
    • garlic (minced or pressed)
    • 2 T
    • olive oil
    • 1⁄2 c
    • light red wine (or dry white wine)
    • 8 c
    • vegetable stock
    • 1⁄2 t
    • garlic powder
    • black pepper
    • 6 sli
    • crusty french bread (thickly sliced)
    • 2 T
    • parmesan cheese (freshly grated )
    • 6 oz
    • mozzarella cheese
1 hour, 30 minutes
Ready in
1 hour, 30 minutes


One word: incredible. A deeply flavorful and robust mushroom soup, topped with a thick slice of French bread covered in a layer of golden brown, melted mozzarella cheese. This is the meal you want to prepare for that special evening you've been anticipating.

Adapted from recipe by Chef Mary E. Ross


In a heavy skillet sauté lightly salted onions and mushrooms in olive oil about 10 minutes, add garlic and continue simmering on low heat another 5 minutes or until onions are translucent and mushrooms are tender. Add a little wine or stock if sauté becomes dry. In a stockpot over medium heat, bring stock, wine, pepper and garlic powder to a low boil. Transfer mushroom sauté and juices to stock. Reduce heat to low and simmer for 45 minutes to an hour. Just before serving, raise temperature and adjust seasoning to taste. Toast bread in the oven under a low broiler until lightly browned, top each slice with ½ oz. mozzarella cheese and broil just until melted. To serve, place cheese toast on top of each bowl of soup, and sprinkle with remaining mozzarella, freshly grated Parmesan and black pepper. Serve immediately.


Special Diets: