Mushroom Onion Soup
Total TimePrep: 10 min. Cook: 25 min.
Makes4 servings (about 1-1/2 quarts)
Did everyone’s soup turn out as nice as the photo? Mine was an awful looking, non-appetizing brown mess. It tasted good, though, thanks to the Chicken-flavoured Better Than Boullion broth.
I took Nicole’s advice and added turmeric. Did one red onion and a ton of green onion and added a pound of turkey. Did one extra cup of broth due to the turkey. Spices: Lawry’’s seasoning salt, oregano, smoked paprika, and a bay leaf, in addition to the turmeric. The house smells like heaven. The soup was amazing. Definitely putting it in my recipe rotation. Thanks for the Turmeric idea, Nicole. Tastes great, and I love the golden color it gives the soup.
I just made an account so I could say to Johnny... Do you really need someone to write use vegetable broth if you want to make it vegetarian? Well, you're welcome.This soup was good though, I added some celery, a hot pepper and turmeric. And ended up also putting some yogurt in it because it was way too spicy.
Mushroom and onion says vegetarian to me. Should have put an alternative to the chicken broth.
Great soup. Easy to prepare and enough for two dinners for two. A good base for adding meat or fish too.
Good soup! I used vegetable stock 'cause that's all I had on hand, and then added a very little (1 tsp?) bit of beef bouillion granules. Because of this, I left out the salt. Then, just for the heck of it, I added 1/2 c fat free Half 'n Half that I wanted to use up. It seemed to add a nice little bit of sweetness to the soup. My husband gobbled it up!
Made as written, adding no salt--doesn't need it. Great starter soup.
We added one box frozen spinish and some rotiserie chicken. Absolutly awsome! This will be made again and again.
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