Wild Mushroom Soup Au Gratin for Valentine’s Day

Ever since I was a little girl, I have loved french onion soup. Sadly, it does not love me. It goes through me at the speed. Despite the ill effect this lovely classic has on me, I constantly find myself thinking about it . It’s the whole wanting what you can’t have thing!

When I woke up Sunday morning, I found myself, once again, craving a big steaming bowl of bread soaked gooey cheesy yumminess.

I thought about it all day long until I had talked myself into substituting mushrooms for the onions. It is kind of strange that I obsess over food the way that I do…

It worked perfectly.

The trick with french onion soup is a long slow cook on the onions before adding the stock.

To deepen the flavour of the mushrooms, I roasted some, sautéed some, rehydrated some and threw a few into the hot broth uncooked.

Typically, on Sunday, I serve something roasted . When Ralph walked into the dining room and saw a big honking bowl of soup topped with crunchy baguette and melted oozing mozzarella, instead of missing the meat he was delighted! He knew there would be a second bowl…


serves 4

5 large Portobello mushrooms, gills scraped – tops and stems chopped into 1″ dice

2 lbs white button mushrooms, sliced thick

1 cup dried wild mushrooms, rehydrated in 1 cup warmed dry white wine

extra virgin olive oil

1 onion, peeled and diced

1 large carrot, peeled and diced

1 stalk of celery, diced

2 cloves of garlic, minced

1 teaspoon dried thyme

1 tablespoon fresh rosemary, chopped

sea salt and freshly ground pepper, to taste

6 cups beef broth

french baguette, day old

shredded mozzarella, to taste I like lots!

Preheat broiler

Place 1/4 cup of extra virgin olive oil on a baking sheet then toss half of the chopped Portobello mushrooms in the oil

Place baking sheet under broiler until mushrooms are golden – remove from broiler and set aside

Place 1/4 cup of extra virgin olive oil in a large soup pot over medium high heat.

When oil is hot add onion, carrot and celery. Saute veg until soft.

Add remaining Portobello mushrooms and garlic. Cook for 10 minutes.

Add half of the white button mushrooms and continue cooking an additional 10 minutes

Add soup stock and bring to the boil without boiling

Add remaining white button mushrooms, broiled Portobello mushrooms and rehydrated wild mushrooms along with the wine. Be careful not to pour any grit from the bottom of the rehydrating solution into your soup.

Add dried and fresh herbs

Season to taste then allow soup to simmer for 45 minutes.

Preheat broiler

Ladle soup into oven proof bowls

Place thick bread slices on top of soup and cover with shredded mozzarella

Broil until cheese is bubbling and golden

Happy Valentine’s Day – wish me luck


  • i wish you luck – I know it will all be a very exciting night for you and all the food lovers of the city.
    your soup looks fantastic – enjoy the moment michelle
    love Rene

  • Tanya

    Oh my….this looks delish!

  • gorman15

    Looks delish, will definately try this one. Have a great opening tonight Michelle!!

    • Thanks! Hope to see you there soon…

  • Dad

    You’ve come a long way from your “Easy Bake Oven” days and I loved ever one of them. Have a great day, can’t wait for the reviews.

  • WOW that does look amazing–AND i will be thinking of you tonight as you delight all of your lucky patrons!! you will have a blast,this I KNOW! HOW EXCITING!!!!!

    • thanks sweetie – happy Valentine’s to you and your lovely family!

  • Diana Alexander

    Cannot wait for tonight. I am hungry just thinking about it. Happy Valentine’s Day

    • looking forward to seeing you xoxo

  • Kaitie

    those pics are GORGEOUS! and this soup looks yummy…how come you’ve never made it for me??? xoxox

    • it’s all about the light baby! I’ll make it when you come home…

  • meggie

    Mom the photo’s are so good! This does look yummy. I will make it for Theo I think Friday night! You are going to be amazing tonight! I LOVE YOU! xoxoox

  • Delicious recipes with different images. I like. Thanks

  • Joe Chase

    Good Luck tonight Michelle I have all the confidence in the world in you and am positive it will be a hit!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • Sharon

    Happy Valentine’s Day Michelle have a great opening night!!!!

    • Happy Valentine’s Day to you! xo

  • Carol

    Looks scrumptious, Michelle. It’s a try for sure.

    Good luck tonight, and Happy Valentine’s.

    • Thank you so much! Happy Valentine’s Day to you and Bill

  • Diane

    I want the soup. Best of luck tonight, although you don’t need it See you Friday
    Lots of Love

  • Courtney

    Hi Michelle, this soup looks amazing! I can’t wait to try it. Just wondering if you would recommend freezing any leftovers (minus the cheese and bread)?

    • Most soups freeze well although I have never frozen this one. If you do freeze it, let me know how it works!

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  • Chand

    My husband does not eat beef! Buffalo,yes, but no beef. What could I use in place of beef stock?

    • Could you make a stock from the buffalo?

      • Chand

        I suppose so but I like the idea of just pouring from a box. Do you think chicken or veggie stock would not be rich enough for the soup?

        • I would try either one. It will be a bit different from mine but no reason it wouldn’t be delicious!