54 Ratings
  • 5 Rating Star 33
  • 4 Rating Star 12
  • 3 Rating Star 6
  • 1 Rating Star 2
  • 2 Rating Star 1

A wonderful, rich soup that warms up the soul. My husband loves this one.

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Ingredients

Directions

  • Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft.

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  • Add mushrooms, cooking for 5 minutes.

  • Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.

Nutrition Facts

137.25 calories; 6.27 g protein; 8.95 g carbohydrates; 8.25 g fat; 12.03 mg cholesterol; 528.54 mg sodium.Full Nutrition


Reviews (48)

Read All Reviews

Most helpful positive review

02/14/2015
This soup was SO much better than I expected it to be; delicious in fact! Truth be told I really only made it because I was over zealous during my last grocery shopping trip buying more than I ended up having a need for in a timely fashion. This included a boat load of mushrooms perfect for this recipe. I used a combination of shitakes and baby bellas which I think gave this soup a bolder mushroom flavor than the more common button mushrooms would have. I added the red wine to the pan before the broth and tomato paste preferring to let it cook off a bit and let its flavor mellow. I used no water as I didn t see any reason to dilute flavor. Rather I used a combination of beef and chicken broth. I thought this would be a weak wimpy flat tasting soup but I couldn t have been more wrong. The bold flavored mushrooms already gave it a deep rich flavor and the red wine and tomato paste gave it incredible complexity. I suppose one could add a lot of things to this if for some reason they felt compelled to like herbs rice pasta spinach or other vegetables meat etc. but this soup is perfect simple delicious and satisfying just as is. In fact I think it would be diminished if its simplicity was messed with. Humble served with a grilled cheese sandwich elegant as a first course for a more formal dinner I ll have to remember to buy a boat load of mushrooms more often.
(21)

Most helpful critical review

01/11/2018
This soup was sooo bland all I tasted was onions. It is like a French onion soup with mushrooms and no seasoning. I don't really think there is anything you can do with this recipe unless you are a French soup lover to make it taste better.
54 Ratings
  • 5 Rating Star 33
  • 4 Rating Star 12
  • 3 Rating Star 6
  • 1 Rating Star 2
  • 2 Rating Star 1
02/14/2015
This soup was SO much better than I expected it to be; delicious in fact! Truth be told I really only made it because I was over zealous during my last grocery shopping trip buying more than I ended up having a need for in a timely fashion. This included a boat load of mushrooms perfect for this recipe. I used a combination of shitakes and baby bellas which I think gave this soup a bolder mushroom flavor than the more common button mushrooms would have. I added the red wine to the pan before the broth and tomato paste preferring to let it cook off a bit and let its flavor mellow. I used no water as I didn t see any reason to dilute flavor. Rather I used a combination of beef and chicken broth. I thought this would be a weak wimpy flat tasting soup but I couldn t have been more wrong. The bold flavored mushrooms already gave it a deep rich flavor and the red wine and tomato paste gave it incredible complexity. I suppose one could add a lot of things to this if for some reason they felt compelled to like herbs rice pasta spinach or other vegetables meat etc. but this soup is perfect simple delicious and satisfying just as is. In fact I think it would be diminished if its simplicity was messed with. Humble served with a grilled cheese sandwich elegant as a first course for a more formal dinner I ll have to remember to buy a boat load of mushrooms more often.
(21)
10/15/2003
Delicious and refined. The small amount of wine really adds to it even if you boil out the alcohol. Would be excellent with a red meat dish.I will definitely make this again.
(8)
10/15/2003
This is a quick and easy soup to prepare. The only things I did different was to add some beef bouillon granules (2 tsp.) and I used roasted garlic flavored tomato paste. I also let it come to a boil and then simmered it for an hour or so. I thought about omitting the wine but was glad I didn't. It really ads a great flavor. I doubled the recipe and it tasted even better the next day.
(7)
10/26/2006
This soup is very good. I replaced the beef broth with vegtable broth and added some red pepper flakes for a little spicey kick. I do agree with earlier post that this soup thickened up would make a great pasta sauce.
(5)
04/19/2006
With the addition of sundried-tomato chicken sausage (sauteed with mushrooms & onions) subbing chicken stock for the beef broth and adding flavored croutons to the topping this soup tasted just like pizza in a bowl-- and my boyfriend loved it! Thanks for the recipe!
(5)
11/06/2007
Wow! What a great way to use fresh mushrooms. I followed recipe exactly (doubled) and added a pinch of sugar and a couple of tablespoons of milk. Everyone asked for seconds.
(4)
06/01/2009
This is really good with even better potential. I ended up adding canned diced tomatoes and fresh basil and broiling the cheese on the top for a few minutes. The base is great with room for lots of different additions. Thanks!
(4)
03/26/2012
Seriously this is an excellent (and fast!) soup! I don't give out 5 stars just any 'ol day:). The only change I made was to add a couple squirts of Worcestershire sauce as I had no red wine opened (I don't drink wine so for me to waste a bottle but for a measly 1/4 cup would be silly). I did use 2 fresh roma tomatoes (deseeded) instead of the tomato paste. Add the tomatoes to the sauted onions garlic and mushrooms let the tomatoes cook down before you add the broth. I did not add any water as the soup would have been too thin. Use lots of fresh ground pepper and I added a teensy pinch of salt as without the canned tomato paste there really isn't any salt and it would be bland otherwise. Wonderful filling lunch (and relatively low-fat) and will be making this again! Thanks for the recipe!
(3)
12/28/2007
A delicious soup just right for a cold snowy day! I didn't have quite enough mushrooms so added some chopped carrots and liked the result. This is definitely going to be added to my soup collection. Cornbread muffins are a good accompaniment.
(3)