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
- 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
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.
Nutrition Facts
Per serving
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