French Mushroom Soup with Fresh Herbs


If there’s anything I love, it’s the cheesy-bready goodness of French onion soup. The soup itself? Well, to be honest, I could take it or leave it. Once all the cheese is gone, what’s the point?

I almost gave up, and resigned myself to the fact that I’m probably just a cheese addict… Nope, it was never about the soup itself, it was only ever about the gooey lid. But then I found myself with way too many crimini mushrooms and some fresh herbs from a friend’s garden. Staring at the ramekins in my cupboard, I concocted up a last-ditch plan to find an adaptation of French onion soup that was, dare I say, better than the classic. I definitely found it!



  • 1 pound crimini mushrooms, cleaned and sliced
  • 2 tablespoons butter
  • 2 tablespoons shallots, minced
  • 2 cloves garlic, minced
  • 1 tablespoon flour
  • 4 cups water
  • 4 cubes vegetable bouillon
  • 3/4 cup 2% milk
  • Coarse salt & freshly ground pepper

Bread Lid:

  • 8 11/2″ inch thick slices crusty bread, cut to fit ramekins
  • Butter
  • 4 teaspoons fresh sage, minced
  • 4 teaspoons fresh thyme, minced
  • Freshly-grated parmesan or romano (optional, to taste)
  • 1 1/2-2 cups grated gruyere or swiss cheese

Special Equipment:
8 ramekins


1. In a saucepan, melt butter over medium heat. Add shallots, garlic, one teaspoon of salt and 1/4 cup water. Cover, and let cook for about 4-5 minutes. Add mushrooms and cook for an additional 4-5 minutes. Stir in flour, stirring frequently for about 2 minutes. Add 4 cups water and bouillon cubes and bring to a boil. Turn heat down and simmer for 20 minutes.
2. Working in batches, puree soup in a blender until smooth. Return to saucepan and stir in milk. Bring to a simmer and season with salt and pepper to taste.

Bread Lid:
1. Preheat oven to 450°.
2. Lightly butter bread slices.
3. Place ramekins on a baking sheet.Divide soup evenly among ramekins and top with bread.
4. Sprinkle fresh sage and thyme on bread. If you’re using parmesan or romano, add that, too. Finally, top with desired amount of grated gruyere.
5. Bake until cheese is bubbling and lightly browned.

Mushroom soup recipe adapted from:

24 Ways to Enjoy Mushrooms
Simple & Perfect Mushrooms


Dale O.

Mushrooms are delightful, a wonderful feature in a good hot soup! Especially during the cold winter months.

Melania Padilla
Melania Padilla4 years ago

Mmmmm sharing

Edvanir L.
Edvanir L4 years ago

thank you.

Penny B.
.5 years ago

Looks delicious, thank you.

J.L. A.
JL A5 years ago


Shanti S.
S S5 years ago

Thank you.

Memow M.
Memow M.5 years ago

mushroom is poor man meat...................lovely

Joel Romp
Joel R5 years ago

after trying the paleo diet i have noticed i have begun to crave more vegetables. growing up i despised mushrooms the thought of fungus didnt appeal to me, lately i love them omg i love them this sounds tastey

Val M.
Val M5 years ago


Ellen Wijnand
Ellen Wijnand5 years ago

Looks tasty.