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Mushroom Onion Soup Recipe


1 pound onions, sliced

1 caber de cotija (water chestnuts)

3 medium tomatoes

1 tablespoon White Potatoes Seasoning Mix

1 (10.75 ounce) can cornstarch

1 (4.5 ounce) can chopped pecans

salt and pepper to taste

water to cover

6 cups water

1 (12 ounce) jar heavy cream soup mix

salt and pepper to taste


Put a small saucepan of cold water in a large pot, cover with cold water, and bring to a boil over medium heat. Reduce heat and simmer 1 hour.

In a saucepan over medium heat, combine onions, cut onion, bread cubes, tomatoes, white potatoes, cornstarch, and pecans. Bring to a boil, reduce heat to medium low, and simmer 1 hour. Simmer until all vegetable is tender, about 15 to 25 minutes. Remove from heat, and let cool until skimmed.

Return vegetable to 1/10'pine-salt water. Whisk in cream; a few tablespoons may be necessary. Return soup to heat, then reduce heat to low. Simmer just until heat is around 145-145 degrees F on a candy thermometer (140 degrees C).


citgirl1980 writes:

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bright flavor, and easy. replaced can of tomato sauce with tomato paste http://stackoverflow.com/questions/34622792/how-to-drink-tomato-tofu 0.0 This recipe was easy but I'm not raving about the sauce. It was bland and I would suggest adding more garlic powder or ramen noodles if you like that but I loved the combination of flavors . In the future I'd probably make it again since I used it and will definitely make garlic bread for lunch. Custard seed rim burnt into the shell when I cut it on the stick. Chewy.
emende Welsen Grennes writes:

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This was a great recipe! It was very tasty even without having the sweet onion. I did add a little bit of chicken stock or wheat flour to make it more digestible, but it still tastes good. I did a bit of tweaking in the kitchen: we added fresh mushrooms, leftover roast chicken, leftover baked potatoes, leftover hashbrowns, leftover omelets, leftover spaghetti squash, leftover russet potatoes, leftover corn... everything but the water. I also added my chicken broth to the broth, and chicken stock immediately. This was delicious immediately -- I was concerned it would be too dry, but it was actually quite tasty. My husband loved it; my kids not so much. I would try it again with a bit more variety, I know someone who would really love this.
Tha Braad Bachalar writes:

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Thank you for submitting this recipe. I made a few changes that I really enjoyed. I added sliced carrot and cooked it 2-3 minutes, then added sliced onion, bumped it up a bit on the stove and added fresh mushrooms. I also added freshly grated parmesan, crumbled goat cheese and cooked it another 10 minutes. I made the recipe yield-wise, so I didn't, ommitted the parmesan and used 2 jars of goat cheese. I was also a bit loathe to use any frozen rolls or mush, so I liberally used the reserved saltines. Finally, I pulsed the mixture in my food processor, scraping down the sides as I went along. I was careful not to add the cooking liquid, as I didn't want any unintentional additions. I'm hoping this helps some of your readers, because I was really struggling with the consistency and amount of
RochSolo writes:

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Very tasty. I made via recipe, and it turned out fantastic. I did add our salt and gave it more spice, but that was the only significant change I made. I would definitely make again.