Mushroom-Onion Soup


Rate this Recipe: 

No votes yet

Just as good with as without the cream.


2 tablespoons butter
2 cups sliced mushrooms
2 onions, peeled and chopped
1/2 cup dry white wine
1 bay leaf
2-1/2 quarts chicken stock
1 cup cream
Salt and pepper to taste
Chopped parsley


Heat butter in soup kettle and saute mushrooms and onions until tender. Pour in wine, add bay leaf, and simmer, uncovered, until liquid has almost evaporated. Add stock and heat. Stir in cream, season with salt and pepper, and heat again. Remove bay leaf. Garnish with chopped parsley.

Cooking & Recipes


Serves 8-10

Preparation Method

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter