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Overhead pic of chunky mushroom and caramelized mushroom soup

Smoked Mushroom & Caramelized Onion Soup (V)

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Course: Dinner, Entree, Lunch, Soup
Cuisine: Soup, Vegetarian
Keyword: Caramelized, Mushroom, Onion, Smoked, Soup, Umami, Vegetable Stock, Vegetarian
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 6 servings
Author: Chef Tony Zentgraf
Great Umami filled soup that is hearty, flavorful and is ready for a crusty piece of bread.
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Recipe Multiplier

  • 2 lbs Crimini Mushrooms sliced
  • 1 tsp Bragg's Liquid Aminos
  • 1 tbsp Garlic Confit Oil or Vegetable Oil
  • 1 ea Yellow Onion sliced
  • 2 ea Shallots sliced
  • 4 ea Garlic Cloves chopped
  • 3 ea Celery Stalks ¼" diced
  • 2 ea Carrots ¼" diced
  • 1 cup White Wine
  • 64 oz Vegetable Stock
  • 1 ½ tbsp Mushroom Base - Better than Bouillon Base (vegetarian)
  • 1 tbsp Dry Thyme
  • 1 cup Wild Rice Blend
  • Salt and Black Pepper to Taste

Instructions

Vegetable Stock

  • Make the Vegetable Stock (or use store bought) Strain stock once cooking is complete.

Smoke the Mushrooms

  • Slice the mushrooms into ¼" to ⅜" thick slices.
  • Toss half of the mushroom slices with the Bragg's Liquid Aminos. Smoke Mushrooms on a smoker set at 225° for 30 min - 1 hour.
    You can substitute Oven Roasted Mushrooms roast at 325° degrees for 15 - 20 min.

Prep for the Soup

  • Cut the onions and shallots into strips.
  • Chop the garlic.
  • Cut the carrots and celery into ¼" dice.

Cooking the Soup

  • In a 5 quart pot, heat the Garlic Confit Oil or vegetable oil over medium heat.
  • Add the onions and shallots. Cook to caramelize the onions and shallots. Take the time to give it at least 20 minutes to caramelize. This will help to deepen the flavor of the soup.
  • Once they are caramelized, add the garlic and carrots and celery and saute for a couple of minutes.
  • Add the smoked or roasted mushrooms to the pot and saute for a couple of minutes to break down the mushrooms a bit.
  • Deglaze the pot with the white wine. Reduce by half.
  • Add the vegetable stock and bring to a boil.
  • Add the Mushroom Base and break apart in the boiling broth.
  • Add the dry thyme and wild rice blend.
  • Reduce the soup to a simmer and cook covered for 45 minutes or until the rice is cooked.
  • Puree 1/3 of the soup. This will thicken the soup to a nice texture.
  • Adjust seasoning with salt and pepper.
    Enjoy!

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