Easiest Way to Make Mike's EZ Onion Mushroom Soup Any-night-of-the-week

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We hope you got benefit from reading it, now let's go back to mike's ez onion mushroom soup recipe. You can have mike's ez onion mushroom soup using 22 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Mike's EZ Onion Mushroom Soup:

1. Use of Onion Mushroom Soup.
2. Take 8 cup of Varied Mushrooms [halved-baby portabella-white-brown-wild].
3. Take 1 of Extra Large White Onion [chopped].
4. Get 1 cup of Quality Dry White Wine [reserve half].
5. Get 1 tbsp of Fresh Minced Garlic [+ 2 reserve cloves].
6. Take 1/2 cup of Green Onions [chopped].
7. Take 1 box of Lipton Onion Soup [use both packets in box].
8. Use 1 tsp of Fresh Ground Black Pepper.
9. Provide 2 tbsp of Dehydrated Onions.
10. You need 1 dash of Worcestershire Sauce.
11. Use 1 box (32 oz) of Beef Broth.
12. Get 2 tbsp of Olive Oil.
13. You need 2 tbsp of Butter.
14. Use 1 tsp of Thyme.
15. Provide 1/2 cup of Fresh Parsley [added last].
16. Get 1 of large Bay Leaf.
17. Prepare of Breads.
18. Use 1 loaf of Dense Bread [your choice-toasted].
19. Take of Fresh Croutons.
20. Get of Soup Thickeners [flour or starch].
21. Provide 4 tbsp of Flour.
22. Use 2 tbsp of Corn Starch [+ 1 tablespoon water].

Steps to make Mike's EZ Onion Mushroom Soup:

1. Add butter, olive oil, onions, garlic, thyme, both packages of Lipton Onion Soup Mix and 1/2 of your cup of white wine to a heated pot. Cook about 3 minutes or until onions are just slightly translucent. Be careful to not burn your garlic. Cover and let sweat for 5 minutes.
2. Add flour and other 1/2 cup wine and whisk into onion mixture. You're thickening your soup with this mixture. Know you might need a bit more oil..
3. Wash your mushrooms with a damp cloth. Half or quarter your mushrooms; depending upon how large they are. You'll want your halves or quarters fairly large and plump. Add your mushrooms to the pot and stir. Steam covered for 3 minutes in onions mixture. Stir regularly..
4. Add everything else [except breads, corn starch or reserved garlic cloves] to the pot and simmer for 30 minutes..
5. Toast your 1" thick slices of crustini bread. You'll definitely want very dense or heavy bread with this soup. While your bread is still warm, smear your fresh garlic cloves on your crusty bread and watch them melt! That's it. Nothing else. Just thick slices of garlic bread meant to be dipped in your soup..
6. If you feel you'd like to thicken your soup more., Try corn starch. Mix 2 tablespoons starch to 1 tablespoon water. Mix well. Add 1/2 of it to your simmering pot and stir well. Let simmer for 1 minute. Add the other half if need be..
7. Throw in your fresh parsley about 45 seconds before service. Pull Bay Leaf..
8. Serve soup piping hot with tons of warm garlic crustini bread or fresh croutons. You don't want to run out of bread so make extra if need be. Enjoy!.

A delightful appetizer for your holiday dinner party! I love stuffed mushrooms in any form and am always thinking of fun little variations. A variety of mushrooms gives nuance to this hearty vegetarian fennel soup. Any assortment of fresh mushrooms will work and you can change those flavorful notes by switching up the combination each time you make it. Caramelized Onion, Fennel and Mushroom Soup.

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