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
• ½ , 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.

Nutrition per serving