French Onion Soup with Mushrooms
Prep time
Cook time
Total time
  • 1.5-2 Onions (depending on preference)
  • 8 oz. Mushrooms
  • 2 stalks Celery
  • 2-3 Carrots
  • Thyme, to taste
  • Liquid Aminos, a few splashes
  • Cumin, A Pinch
  • 1-2 Bay Leaves
  • Beef Bouillon, 2-3 teaspoons
  • Butter, 1-2 pats
  • Olive Oil, a few splashes
  • Black Pepper and Salt, to taste
  • Wine or Balsamic Vinegar
  1. Add a splash of olive oil to soup pot and bring to medium high.
  2. Add onions and cook until they start to turn translucent.
  3. Add mushrooms.
  4. Splash with liquid aminos.
  5. Add wine or Balsamic vinegar. Stir and simmer for a minute or two (until the wine reduces a little).
  6. Add thyme, cumin and pepper. Stir.
  7. Add butter, then cover pot and cook for a few minutes, until butter melts.
  8. For the soup base:
  9. In a blender, blend ½ onion, 3 carrots, 2 celery stalks, 3 cups water, and bouillon.
  10. Stir blender mixture into soup pot.
  11. Add bay leaf.
  12. Simmer for approximately 30 minutes.
  13. For topping:
  14. Toast bread to desired crispiness.
  15. Ladle soup into crock or other oven safe bowl.
  16. Add toast to top of soup crock.
  17. Sprinkle with cheese of choice.
  18. Place soup crock in 400 degree oven and bake for 5-10 minutes, or until cheese is at desired level of bubbling.
Recipe by Cast Iron and Wine at