Vegetarian Stout French Onion Soup

Ingredients

• 2 portobellos 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 fluids ounces stout beer
• 1.5 cups vegetable broth
• 0.5 cans tomato paste , 6 ounce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1.5 teaspoons cold water
• 1.5 teaspoons cornstarch
• 4 slices French bread
• 0.5 cups shredded Swiss cheese

Instructions

1. 1

   Toss mushrooms and flour together in a bowl until coated.

2. 2

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

3. 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. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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