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Vegetarian Stout French Onion Soup

4

0 min

Vegetarian Stout French Onion Soup

Vegetarian Stout French Onion Soup Photo 1

Time

0 min

Serving

4 persons

Calories

399

Rating

4.00★ (1)

Cuisine

French
Author: Victoria Buriak
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!

Ingredients

  • portobello mushroom caps: 2 piece (cubed)
  • all-purpose flour: 2 Tbsp
  • olive oil: 1 Tbsp
  • potatoes: 2 piece (cubed)
  • carrots: 2 piece (sliced)
  • onion: 1 piece (sliced)
  • garlic: 3 clove (minced)
  • sprigs fresh rosemary: 4 piece
  • fluid ounces stout beer: 20 piece
  • ½ cups vegetable broth: 1 piece
  • tomato paste: 0.5 can (6 ounce can)
  • Worcestershire sauce: 2 tsp
  • salt: 1 tsp
  • ground black pepper: 1 tsp
  • ½ teaspoons cold water: 1 piece
  • ½ teaspoons cornstarch: 1 piece
  • slices French bread: 4 piece
  • Swiss Cheese: 0.5 cup (shredded)

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Stages of cooking

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  1. Toss mushrooms and flour together in a bowl until coated.
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  2. Heat olive oil in a large skillet over medium heat; cook and stir coated mushrooms until browned, 5 to 10 minutes.
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  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.
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  4. Whisk water and cornstarch together in a bowl until dissolved; stir into soup until thickened, about 3 minutes.
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  5. Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
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  6. Arrange bread slices on a baking sheet and sprinkle Swiss cheese over each slice.
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  7. Broil bread in the preheated oven until cheese is melted and golden, about 1 minute.
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  8. Ladle soup into bowls using a slotted ladle; top each with a bread slice. Ladle broth over bread until saturated.
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