Mike's EZ Onion Mushroom Soup

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, mike's ez onion mushroom soup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Free UK Delivery on Eligible Orders Check Out Onion On eBay. Great recipe for Mike's EZ Onion Mushroom Soup. Between the broth, onions, crushed black pepper, Worchestershire Sauce and mushrooms, you'd swear you were actually eating a steak based soup. Here is how you cook that.

Mike's EZ Onion Mushroom Soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Mike's EZ Onion Mushroom Soup is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook mike's ez onion mushroom soup using 22 ingredients and 8 steps. Here is how you can achieve that.

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

Mike's EZ Onion Mushroom Soup instructions. Be careful to not burn your garlic. Mike's EZ Onion Mushroom Soup instructions. Be careful to not burn your garlic.

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!

Mike's EZ Onion Mushroom Soup instructions. Be careful to not burn your garlic. Here is how you achieve it. The ingredients needed to cook Mike's EZ Onion Mushroom Soup: You need of Onion Mushroom Soup. Get of Varied Mushrooms [halved-baby portabella-white-brown-wild].

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