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Vegetarian Stout French Onion Soup
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Vegetarian French onion soup with stout beer and mushrooms - perfect for a festive St. Patrick's Day meal. Enjoy with your favorite stout!
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
  • 1.5 cups vegetable broth
  • 0.5 (6 ounce) can tomato paste
  • 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 cup shredded Swiss cheese
Instructions:
  • Coat mushrooms with flour by tossing them in a bowl.
  • In a large skillet over medium heat, sauté mushrooms in olive oil until golden brown, stirring frequently, for 5 to 10 minutes.
  • In a large stockpot, mix together potatoes, carrots, onion, garlic, and rosemary. Add cooked mushrooms on top. Pour in beer, vegetable broth, tomato paste, Worcestershire sauce, salt, and pepper. Cover and simmer over medium-high heat until vegetables are tender and flavors have melded, approximately 1 hour.
  • Whisk the water and cornstarch until smooth, then stir into the soup and cook until thickened for about 3 minutes.
  • Position the oven rack 5 inches below the broiler and preheat the broiler.
  • Place bread slices neatly on a baking sheet and generously sprinkle Swiss cheese on top of each slice.
  • Place the bread in the oven under the broiler until the cheese is melted and golden brown, for about 1 minute.
  • Serve the soup in bowls with a slotted ladle, then place a bread slice on top. Pour broth over the bread until it's fully soaked.

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