Hi Friends! I’m Natalie Mason. I live in Charleston, SC and I am mom to Sterling 12 , Frances Moon 8 and our mini golden doodle Dolly.



Browse my easy, family-friendly recipes and get some dinner inspiration!


Check out my outfit ideas and family finds for inspiration.


My best beauty tips and tricks for glowing skin and shiny hair.


Visiting Charleston?

check out my faves!

Wild Mushroom and Onion Soup

Feb 18, 2015

This soup is perfect for this week since it seems most of the East is getting hit with some freezing temperatures.  This is kind of a spin on French Onion Soup only with mushrooms and pasta.  It is hearty and so delicious.   My mom made this a few weeks ago while we were home and it was so good.  So simple but filled with great flavor.  Pairs well with a big glass of red wine and some crusty bread!


|| W I L D  M U S H R O O M  + O N I O N  S O U P ||

6 tablespoons butter

2 large white onions sliced

2 large red onions

8 oz white mushrooms sliced

8 oz baby bellas sliced

4 sprigs fresh thyme

8 cups chicken stock (veggie)

1/4 dry white wine

1/4 box ditalini pasta (about 1/2 cup)

salt and pepper to taste

fresh parsley and Parmesan cheese for garnish

Melt Butter in a large pot over medium low heat.  Add the white and red onions and season with salt and pepper.  Cook stirring occasionally until onions start to turn brown.  This could take up to an hour depending on how your stove cooks.

Remove onions with a slotted spoon and add in mushrooms and thyme.  Cook until mushrooms are tender.   Return onions to pot along with white wine and chicken broth.  Raise the heat and bring to a simmer.   Let simmer for about 30 minutes or longer.  About 10-15 minutes before serving add in ditalini pasta and let it cook about 10 minutes.  You may need to add additional broth depending how much pasta you add.    Garnish with fresh Parmesan Cheese and Parsley.

+ view comments

Leave a Reply

  1. Katie S. says:

    Looks amazing! Making this ASAP! Thanks for sharing!

  2. I love love love soup! I'm not a big mushroom fan so I may try to make this without them. Do you think it will still work? I feel like mushrooms are more a vehicle for flavor so it wouldn't' affect it to much.

  3. Salima says:

    Looks so yummy and perfect for this extremely cold winter and snow we have right now. Will definitely be making this soup this week!


  4. I cannot wait to try this. Perfect for this cold weather. I love mushroom and onion flavors together.

  5. Maybe a dumb question, but is the pasta cooked before you add it??

  6. Leslie says:

    That looks delicious! Hope you're surviving the cold weather!

  7. Kim Santos says:

    That looks amazing!! I have tried so many of your recipes and have loved them all!!!

  8. I bet it would be good with wild rice too!

  9. NOELANI M. says:

    This looks incredible!! Can't wait too try.

  10. Ginger says:

    Definitely pinning this soup! Today is the beginning of Lent, so this will be a welcome Lenten meal–will substitute veggie stock for chicken stock. Love wild mushrooms–well, any kind of mushrooms! Thanks for sharing this! xoxo

  11. Looks so yummy! Did your kids eat the mushroms?!

  12. Oh yes I need to try this recipe! Looks delish!

  13. Rajesh Kumar says:

    Oh yes I need to try this recipe! Looks delish!
    Chowringhee Pritam Pura