Caramelized Onions and Mushroom Soup
Caramelized Onions and Mushroom Soup
Ingredients
- 1 onion, large, thinly sliced
- 250 grams mushrooms, sliced, divided into 2 parts
- 3 garlic cloves
- 1/3 cup paneer
- 1 teaspoon pepper
- 1 cup vegetable stock
- 1/4 cup milk, optional
- 1/4 cup cream, optional
- salt, as needed
- coriander, for garnish
Instructions
- 1
Thinly slice the large onion. In a large pan over medium heat, caramelize the sliced onions until they turn a rich golden brown. This process should take about 15-20 minutes, stirring occasionally.
⏱️ 20 min
- 2
Add the first part of the sliced mushrooms (approximately half of the 250 grams) and the 3-4 garlic cloves to the pan with the caramelized onions. Sauté for a few minutes until the mushrooms have softened.
⏱️ 5 min
- 3
Remove the onion, mushroom, and garlic mixture from the heat and allow it to cool for about 10 minutes.
⏱️ 10 min
- 4
Transfer the cooled mixture to a blender. Add the 1 cup of vegetable stock and the 1/3 cup of paneer. Blend until the mixture is completely smooth and creamy.
⏱️ 3 min
- 5
In the same pan (or a clean one), sauté the remaining sliced mushrooms (the second part) over medium heat until they are lightly browned and tender.
⏱️ 5 min
- 6
Pour the blended onion and mushroom puree into the pan with the sautéed mushrooms. Stir to combine.
⏱️ 1 min
- 7
Season the soup with salt, as needed, and 1 teaspoon of pepper. Stir well and bring the soup to a gentle simmer.
⏱️ 3 min
- 8
If desired, stir in 1/4 cup of milk or cream to add extra richness and creaminess to the soup. Heat through gently, but do not boil after adding milk/cream.
⏱️ 2 min
- 9
Ladle the hot soup into bowls. Garnish with fresh coriander before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Onions and Mushroom Soup
- 1 onion, large, thinly sliced
- 250 grams mushrooms, sliced, divided into 2 parts
- 3 garlic cloves
- 1/3 cup paneer
- 1 teaspoon pepper
- 1 cup vegetable stock
- 1/4 cup milk, optional
- 1/4 cup cream, optional
- salt, as needed
- coriander, for garnish
Instructions
- 1
Thinly slice the large onion. In a large pan over medium heat, caramelize the sliced onions until they turn a rich golden brown. This process should take about 15-20 minutes, stirring occasionally.
⏱️ 20 min - 2
Add the first part of the sliced mushrooms (approximately half of the 250 grams) and the 3-4 garlic cloves to the pan with the caramelized onions. Sauté for a few minutes until the mushrooms have softened.
⏱️ 5 min - 3
Remove the onion, mushroom, and garlic mixture from the heat and allow it to cool for about 10 minutes.
⏱️ 10 min - 4
Transfer the cooled mixture to a blender. Add the 1 cup of vegetable stock and the 1/3 cup of paneer. Blend until the mixture is completely smooth and creamy.
⏱️ 3 min - 5
In the same pan (or a clean one), sauté the remaining sliced mushrooms (the second part) over medium heat until they are lightly browned and tender.
⏱️ 5 min - 6
Pour the blended onion and mushroom puree into the pan with the sautéed mushrooms. Stir to combine.
⏱️ 1 min - 7
Season the soup with salt, as needed, and 1 teaspoon of pepper. Stir well and bring the soup to a gentle simmer.
⏱️ 3 min - 8
If desired, stir in 1/4 cup of milk or cream to add extra richness and creaminess to the soup. Heat through gently, but do not boil after adding milk/cream.
⏱️ 2 min - 9
Ladle the hot soup into bowls. Garnish with fresh coriander before serving.
⏱️ 1 min