I adore French onion soup and Irish stout stew. My wife is a vegetarian as well. I therefore created this infusion, which is fantastic in my opinion. Cubed portobello mushrooms are used in place of the beef, and a slice of artisan bread with a Swiss cheese crust tops it all off. Enjoy with a cold stout after serving! Greetings on St. Patrick’s Day!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 7 g |
| Protein | 14 g |
| Saturated Fat | 3 g |
| Sodium | 1195 mg |
| Sugars | 9 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |