Best 6 Baked Onion And Mushroom Soup Recipes

MUSHROOM ONION SOUP

Steps:

• Trim mushroom stems level with the caps; finely chop stems and thinly slice caps. , In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth, salt if desired, and pepper. Cook and stir until mixture comes to a boil. Reduce heat. Add rice and bay leaf; cover and simmer until the rice is tender, 15-20 minutes. Discard bay leaf. Sprinkle with parsley.

BAKED MUSHROOM RICE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
• Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.

BAKED PORK CHOPS WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place sliced onion pieces on the bottom of a glass baking dish. Lay pork chops over the onions. Cover chops evenly with cream of mushroom soup. Add water and bouillon to the top, breaking up bouillon cubes to get the flavor spread out. Cover with aluminum foil.
• Bake in the preheated oven, stirring the gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

HEAVENLY ONION CASSEROLE

Steps:

• In a large skillet, melt butter over medium-high heat. Saute onions and mushrooms until tender. Place in a 11x7-in. baking dish or 2-qt. baking dish. Sprinkle shredded cheese on top. Combine the soup, milk and soy sauce; pour over cheese. Top with bread and cheese slices. Cover and refrigerate 4 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Loosely cover with foil and bake at 375° for 30 minutes. Uncover and bake 15-20 minutes longer or until heated through. Let stand for 5 minutes before serving.

BEAUTIFUL BAKED FRENCH ONION AND MUSHROOM SOUP

Steps:

• Cut onions in half lengthwise and thinly slice into half moon shapes.
• Pour olive oil into a large pot and heat to one notch over low. Add onions and sprinkle them with salt. Cover and let onions sweat for 15 minutes. Give onions a quick stir, cover and let sweat for another 15 minutes.
• While onions are cooking, thinly slice your mushrooms, mince your garlic and preheat oven to 375°F.
• Get 4 ovenproof bowls and place face-down on the pie crust. Cut 4 large circles out of pie crust, about 1" bigger than the size of your bowl. They do NOT have to be perfect circles - they look more rustic if the edges are jagged.
• When onions are done sweating, uncover, turn heat to medium and brown slightly while stirring frequently for about 10 minutes. Add mushrooms, garlic, sherry, balsamic vinegar, Worcestershire sauce, beef broth, bay leaf, and black pepper. Bring to a boil, turn down to simmer for ½ hour or more.
• Remove bay leaf. Pour soup evenly into bowls and cover each bowl with a crust. The crust should not be touching the soup. Poke 1 small hole in the middle of each crust. Bake for 12 minutes. Crust should be just golden.
• Remove, and sprinkle each bowl evenly with Swiss cheese. Put back in the oven for about 3 minutes, until cheese has just melted.
• Serve immediately and let your guests cut into the crunchy crust with their spoons and the cheese will melt into the soup.

ROASTED ONION & MUSHROOM SOUP

Steps:

• Preheat oven to 375.
• Combine first four ingredients in a non-reactive baking dish (glass, corningware - not metal), and roast, stirring several times, for 45 minutes.
• Meanwhile, combine next three ingredients in a covered baking dish, and roast for 30 minutes, stirring twice.
• Deglaze onions with wine.
• Melt butter in soup pot, add chopped onions and celery, and sweat until onions are translucent. Add roasted onions, mushrooms, stock, and soy sauce, and simmer 30 minutes, adding additional soy sauce if necessary.
• Add fresh ground pepper to taste.