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)
Metric Conversion
Stages of cooking
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Toss mushrooms and flour together in a bowl until coated.
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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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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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Whisk water and cornstarch together in a bowl until dissolved; stir into soup until thickened, about 3 minutes.
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Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
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Arrange bread slices on a baking sheet and sprinkle Swiss cheese over each slice.
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Broil bread in the preheated oven until cheese is melted and golden, about 1 minute.
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Ladle soup into bowls using a slotted ladle; top each with a bread slice. Ladle broth over bread until saturated.
