Vegetarian Stout French Onion Soup recipe

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Ingredients

2 portobello mushroom caps, cubed
2 tablespoons all-purpose flour
1 tablespoon olive oil
2 potatoes, cubed
2 carrots, sliced
1 onion, sliced
3 cloves garlic, minced
4 sprigs fresh rosemary
20 fluid ounces stout beer
1 ½ cups vegetable broth
½ (6 ounce) can tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 ½ teaspoons cold water
1 ½ teaspoons cornstarch
4 slices French bread
½ cup shredded Swiss cheese

Nutrition Info

399.2 calories
carbohydrate: 60.4 g
cholesterol: 12.4 mg
fat: 8.4 g
fiber: 6.8 g
protein: 13.8 g
saturatedFat: 3.1 g
servingSize: -
sodium: 1195 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Toss mushrooms and flour together in a bowl until coated.

  2. Heat olive oil in a large skillet over medium heat, cook and stir coated mushrooms until browned, 5 to 10 minutes.

  3. Combine potatoes, carrots, onion, garlic, and rosemary in a large stockpot, top with cooked mushrooms. Stir beer, vegetable broth, tomato paste, Worcestershire sauce, salt, and pepper into vegetable mixture. Cover stockpot and cook over medium-high heat until vegetables are tender and soup flavors have blended, about 1 hour.

  4. Whisk water and cornstarch together in a bowl until dissolved, stir into soup until thickened, about 3 minutes.

  5. Set oven rack about 5 inches from the heat source and preheat the oven's broiler.

  6. Arrange bread slices on a baking sheet and sprinkle Swiss cheese over each slice.

  7. Broil bread in the preheated oven until cheese is melted and golden, about 1 minute.

  8. Ladle soup into bowls using a slotted ladle, top each with a bread slice. Ladle broth over bread until saturated.

Recipe Yield

4 servings

Recipe Note

I love Irish stout stew and French onion soup. Plus my wife is a vegetarian. So I came up with this infusion that is, in my opinion, amazing! Portobello mushrooms replace cubed beef, and it is all topped off with a Swiss cheese-crusted slice of artisan bread, French onion-soup style. Serve with a frosty stout and enjoy! Happy St. Patrick's Day!

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