How to Cook Appetizing Mike's French Onion & Mushroom Soup

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Before you jump to Mike's French Onion & Mushroom Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.

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We hope you got benefit from reading it, now let’s go back to mike's french onion & mushroom soup recipe. To make mike's french onion & mushroom soup you need 19 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Mike's French Onion & Mushroom Soup:

1. Provide of ● For The Vegetables [all rough chopped].
2. Prepare of Box Premium Baby Bellas [stems removed].
3. Take of EX LG Vidalia Onion [you'll need its sweetness].
4. Prepare of LG Red Onion.
5. Take of Green Onions.
6. Provide of Fresh Parsley Leaves [optional].
7. Use of Whole Garlic Cloves.
8. Provide of ● For The Broth [pre-mix before adding to veggies].
9. Get of Boxes Swansons Broth.
10. Prepare of Packages Lipton Onion Soup Mix.
11. Prepare of Powdered Au Jus Mix [optional].
12. Prepare of Fresh Thyme.
13. You need of Fresh Ground Black Pepper.
14. You need of Crushed Bay Leaves.
15. Provide of Salted Butter.
16. You need of ● For The Options [as needed].
17. Prepare of Gruyère [or swiss] Cheese.
18. Prepare of Fresh Seasoned Crustiinis.
19. Take of Fresh French Bread.

Steps to make Mike's French Onion & Mushroom Soup:

1. Rough chop all vegetables..
2. Heat 2 cups broth and add all seasonings. Including butter. Whisk well..
3. Add everything together and simmer for 30+ minutes covered on medium. Stir occasionally..
4. Crustiinis and Gruyère Cheese pictured..
5. Fresh crispy French bread pictured..
6. Serve hot with melted Gruyère Cheese, [or swiss] crustiinis and fresh French bread. Enjoy and feel better!.

Tarte a l'Oignon (French Onion Pie). Tarte a l'Oignon (French Onion Pie). Grilled Onion is an easy, delicious recipe for the campfire or just grilling out. They're always a bit hit when we're camping! Below are two different grilled onion recipe options, based on which ingredients.

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