This recipe was discovered by accident one day when I was learning how to make French Onion Soup. I had run out of beef bullion and decided to substitute a Chicken Stock instead. After trying the soup I was reminded of Miso Soup and added in sautéed mushrooms to make a simple version. This mushroom onion soup is incredibly easy to make and is a delicious lunch or companion to dinner.
Simple, Elegant, Delicious
This soup can be a simple meal or an elegant side, just depending on what you pair it with. When serving this as a main course, I double the amount of onions and mushrooms, then add them over-top baked potatoes with some sour cream.
Sauté 2 sliced Onions in a skillet with 1 tablespoon Oil, until they turn clear. Add in 2 cups sliced Mushrooms and sauté until the onions are caramel in color. In a medium pot, bring 6 cups of Chicken Stock to a boil, then add in the cooked onions and mushrooms. Reduce heat and let simmer 15 minutes. Serve with noodles for a simple Asian inspired meal.
Mushroom Onion Soup
1 tablespoon Oil
2 Onions, sliced
2 cups Mushrooms, sliced
6 cups Chicken Stock
Sauté Onions and Mushrooms with Oil in a skillet. Add to boiling Chicken Stock and reduce to a simmer. Let cook about 15 minutes and serve.
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