Wild Mushroom and Onion Soup

This soup is perfect for this week since it seems most of the East is getting hit with some freezing temperatures.  This is kind of a spin on French Onion Soup only with mushrooms and pasta.  It is hearty and so delicious.   My mom made this a few weeks ago while we were home and it was so good.  So simple but filled with great flavor.  Pairs well with a big glass of red wine and some crusty bread!


|| W I L D  M U S H R O O M  + O N I O N  S O U P ||

6 tablespoons butter

2 large white onions sliced

2 large red onions

8 oz white mushrooms sliced

8 oz baby bellas sliced

4 sprigs fresh thyme

8 cups chicken stock (veggie)

1/4 dry white wine

1/4 box ditalini pasta (about 1/2 cup)

salt and pepper to taste

fresh parsley and Parmesan cheese for garnish

Melt Butter in a large pot over medium low heat.  Add the white and red onions and season with salt and pepper.  Cook stirring occasionally until onions start to turn brown.  This could take up to an hour depending on how your stove cooks.

Remove onions with a slotted spoon and add in mushrooms and thyme.  Cook until mushrooms are tender.   Return onions to pot along with white wine and chicken broth.  Raise the heat and bring to a simmer.   Let simmer for about 30 minutes or longer.  About 10-15 minutes before serving add in ditalini pasta and let it cook about 10 minutes.  You may need to add additional broth depending how much pasta you add.    Garnish with fresh Parmesan Cheese and Parsley.


  1. February 18, 2015 / 1:14 pm

    I love love love soup! I'm not a big mushroom fan so I may try to make this without them. Do you think it will still work? I feel like mushrooms are more a vehicle for flavor so it wouldn't' affect it to much.

  2. February 18, 2015 / 2:45 pm

    I cannot wait to try this. Perfect for this cold weather. I love mushroom and onion flavors together.

  3. February 18, 2015 / 4:49 pm

    That looks delicious! Hope you're surviving the cold weather!

  4. February 18, 2015 / 7:26 pm

    That looks amazing!! I have tried so many of your recipes and have loved them all!!!

  5. February 19, 2015 / 2:43 am

    Definitely pinning this soup! Today is the beginning of Lent, so this will be a welcome Lenten meal–will substitute veggie stock for chicken stock. Love wild mushrooms–well, any kind of mushrooms! Thanks for sharing this! xoxo

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