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Caramelized onion and mushroom soup in a black bowl with spoons nearby.
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4.88 from 8 votes

Caramelized Onion & Mushroom Soup

Creamy, silky, and so delicious, this is an easy soup that's packed with umami-rich flavor and ingredients. Perfect on a cold day or whenever you're craving a great bowl of soup, pair this soup with a salad, sandwich, or a chunk of crusty bread.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Soups & Stews
Cuisine: American
Keyword: caramelized onion and mushroom soup, caramelized onions, cremini mushrooms, mushroom soup, mushrooms, onion soup
Servings: 6 servings
Calories: 222kcal
Author: Chef Jenn



  • 2 tablespoons butter
  • 3 cups sliced onions
  • 1 pound cremini mushrooms
  • 2 cloves garlic chopped
  • 1/4 cup white wine chardonnay is great in soups
  • 4 cups low sodium beef broth
  • 2 cups low sodium chicken broth
  • 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 4 slices bacon or 1/4 pound pancetta
  • 3/4 cup heavy whipping cream
  • salt and pepper to taste


  • Melt the butter in a large skillet or soup pot and add the onions. Turn the heat down and cook the onions low and slow until they turn a caramel color. Stir often.
  • Add the sliced mushrooms to the onions and cook until the mushrooms are softened.
  • Add the garlic and cook an additional minute.
  • Deglaze the pan with the white wine and simmer for a minute until the wine is mostly evaporated.
  • Add the chicken and beef broth and sprigs of thyme. Simmer for about 10 minutes, covered.
  • Pan-fry the bacon or pancetta until crisp while the soup is simmering.
  • Transfer the soup mixture to a blender - reserving about 1 cup of chunky onions and mushrooms - and puree the soup until it is thick and creamy.
  • Pour the pureed soup back into the soup pot along with the reserved soup. Bring it back to a simmer, then turn off the heat.
  • Add the cream to the soup, season with salt and pepper, and garnish with the crumbled bacon or pancetta before serving.


Chef Jenn's Tips

  • The hardest part about making this soup is waiting for the onions to caramelize. You can use about 1 cup of leftover caramelized onions, if you have them, or do this step ahead of time. Caramelized onions will keep for a few days in the fridge.
  • Cremini mushrooms are my pick for this recipe because of their deep mushroom flavor. If you use portobello mushrooms, be sure to remove the dark gills with a spoon before cooking, or they'll discolor your soup.
  • Half chicken broth and half beef broth is an old chef trick for coaxing great flavor out of soups without it tasting all of beef or chicken. Try it!
  • Be careful when using the blender. Hot liquids like to explode when being blended. Remove the hole in the lid and cover the top of the blender with a clean kitchen towel. Start on low and work the speed up to high until the soup is pureed.


Serving: 1.5cups | Calories: 222kcal | Carbohydrates: 13g | Protein: 8g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 364mg | Potassium: 887mg | Fiber: 2g | Sugar: 6g | Vitamin A: 579IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 1mg