Alright friends, needed something warm and easy tonight after a crazy day. Grabbed this “30-minute soup” idea ’cause hey, who’s got time? Went straight to the kitchen to see what I had.
Gathering Stuff
Cracked open the fridge first. Found half a bag of yellow onions starting to sprout – that works! Scrounged up some cremini mushrooms too, looking a bit dry but salvageable. Also grabbed a carton of vegetable broth I keep for emergencies like this. Glad I always have olive oil, salt, and pepper handy.
Getting Things Cooked
Fired up a medium pot over medium-high heat and glugged in a solid drizzle of olive oil. While that heated, chopped two onions roughly – not gonna win any awards for knife skills, just got ’em smallish. Tossed those into the hot oil. Stirred ’em around every few minutes. Did some other chores while they softened up.
After about 7-8 minutes, the onions looked kinda translucent and soft. Chopped the mushrooms next – didn’t measure, just eyeballed what looked right. Maybe like 8-10 mushrooms? Slid those into the pot with the onions. Gave it all a good stir, dumped in a couple shakes of salt and pepper. Let it cook down for another 5 minutes, stirring now and then, until the mushrooms shrunk and looked juicy.
Bringing It All Together
Got lazy here – poured in the whole carton of vegetable broth (about 4 cups). Maybe not quite enough? Added two cups of water to stretch it. Let it come to a good simmer, not a rolling boil. Lowered the heat to let it bubble gently. Set the timer for 15 minutes and went to clean the counter.
Gave it a quick taste when the timer went off. Needed salt? Added another pinch. Pepper? Twist twist. Good enough. Took it off the heat.
Spoon Time
Ladled some into a bowl. Honestly, it looked simple but smelled amazing. That onion and mushroom combo cooked down creates such a cozy smell. Spooned some hot soup and took the first sip. Oh yeah. Simple but hit the spot – warm, savory, and comfort in a bowl. Used an immersion blender for about 2 seconds on a small part just to thicken a bit, but honestly, you don’t need to.
Verdict? Totally doable in 30 minutes, perfect for those “need comfort food NOW” moments. You will have food stuck to your cutting board and maybe a slightly wonky onion slice somewhere, but who cares? You got hot soup.
