I have to apologize for my absence last week. It couldn’t be helped.

You see, it snowed almost 40 inches over four days and when that happens I lose sight of anything and everything that doesn’t involve my snowboard and a babysitter. So while I rode everyday until my legs gave out, I didn’t clean, I didn’t cook (that much), I didn’t blog, and I certainly didn’t do laundry.

Needless to say, this past weekend was a game of ‘catch-up’ for me. I mopped up the apple juice that was spilled five days ago, I washed my stanky ass capilene that I not only wore as my base layer for snowboarding but doubled as my pajamas most nights. I took out the trash and recycling and last but not least, I made soup.


Two of my favorite soups on this planet are french onion and a hearty mushroom-barley. I’ve been craving them both but couldn’t make up my mind on which to make. After pondering it for seemed like days, I decided I’d make both.

In one pot.

Because they both have similar flavor profiles, combining them seemed like a sure shot winner. Little did I know the soup would turn out as good as it did. Hearty and comforting, this soup is ultra satisfying without being too heavy.


I started out like any traditional french onion by caramelizing two large onions. I then added sliced cremini mushrooms, fresh thyme and a bay leaf. After cooking all this down for 20 minutes or so, I deglazed the pan with some dry sherry which I think is the secret ingredient if you will. Beef stock, some cooked barley and a little salt and pepper finish off this winner of a soup.


I’ve said it before and I’ll say it again (and every time I make soup),this is better the second and third day. So it’s perfect for making early in the week and heating up for a quick lunch or light dinner.

To all my mountain town readers, I hope you enjoyed the fresh snow and found the time to get out and play!!


Tagged with →  
Connect with Mountain Mama Cooks on Pinterest, Facebook, and Twitter!

18 Responses to French Onion and Mushroom Soup

  1. I love french onion soup and really like your addition of mushrooms – very creative! I bet it really brings out the flavor even more. Thanks for sharing your recipe, Kelley.

  2. This looks delicious! And I love your yellow dutch oven, I have the same one 🙂

  3. I’m glad you had such an awesome week up on the mountain. I thought of you as soon as the snow started to fall. Caramelized onions and mushrooms are a match made in kitchen heaven and I’ll bet it was so good to come home to a bowl of this after a day of boarding.

  4. Bev Weidner says:

    Changed my mind. I WANT THIS SO BAWD.

  5. Kalyn says:

    What a great idea to combine the flavors of two good soups!

  6. This soup looks so amazing! I think I could eat this every day…now to convince my husband…. 😉

  7. Deborah says:

    Love this combination!!

  8. Melissa says:

    I made this soup (sans barley) tonight for a little neighborhood pumpkin carving party. and everyone LOVED it!!! I toasted slices of baguette with sharp white cheddar melted on them and added it to the top of each bowl, as a nod to regular French Onion Soup. I will definitely make this again! Thanks! 🙂

  9. Alexandra says:

    Thanks so much for the recipe! I was out of money and only had some food left from a foodbox I had picked up (living super poor this month! It really brings out my creativity with making food). The ingredients in this soup magically were just what I had, and I had a little taste (not done yet) and it’s fantastic. Thanks!

  10. Sylvia says:

    This soup is so delicious! I couldn’t stop eating it. Great recipe! Big thanks to you!

  11. Running Chef says:

    Used mushroom broth, added chopped carrots and celery and Marsala wine instead of Sherry. Also added two Tbs barley flour before broth to give it more body. A gluten free dinner. Wonderful recipe I will use often.

  12. this sounds good. Something new to try as well. thanks for sharing this recipe.


Leave a Reply

Your email address will not be published. Required fields are marked *