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 caloriescarbohydrate: 60.4 gcholesterol: 12.4 mgfat: 8.4 gfiber: 6.8 gprotein: 13.8 gsaturatedFat: 3.1 gservingSize: -sodium: 1195 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Stout French Onion Soup
Directions
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Toss mushrooms and flour together in a bowl until coated.
Heat olive oil in a large skillet over medium heat, cook and stir coated mushrooms until browned, 5 to 10 minutes.
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.
Whisk water and cornstarch together in a bowl until dissolved, stir into soup until thickened, about 3 minutes.
Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
Arrange bread slices on a baking sheet and sprinkle Swiss cheese over each slice.
Broil bread in the preheated oven until cheese is melted and golden, about 1 minute.
Ladle soup into bowls using a slotted ladle, top each with a bread slice. Ladle broth over bread until saturated.