Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes Vegetarian Stout French Onion Soup Be the first to rate & review! 1 Photo 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! Recipe by Matthieu Duquette Published on June 18, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 20 mins Cook Time: 1 hrs 10 mins Total Time: 1 hrs 30 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts 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 ½ cups vegetable broth ½ (6 ounce) can tomato paste 2 teaspoons Worcestershire sauce 1 teaspoon salt 1 teaspoon ground black pepper 1 ½ teaspoons cold water 1 ½ teaspoons cornstarch 4 slices French bread ½ cup shredded Swiss cheese Directions Toss mushrooms and flour together in a bowl until coated. Heat olive oil in a large skillet over medium heat; cook and stir coated mushrooms until browned, 5 to 10 minutes. 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. Whisk water and cornstarch together in a bowl until dissolved; stir into soup until thickened, about 3 minutes. Set oven rack about 5 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet and sprinkle Swiss cheese over each slice. Broil bread in the preheated oven until cheese is melted and golden, about 1 minute. Ladle soup into bowls using a slotted ladle; top each with a bread slice. Ladle broth over bread until saturated. I Made It Print Nutrition Facts (per serving) 399 Calories 8g60g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 399 % Daily Value * Total8g 11% Saturated3g 16% Cholesterol 12mg 4% Sodium 1195mg 52% Total Carbohydrate 60g 22% Dietary Fiber 7g 24% Total Sugars 9g Protein 14g Vitamin C 31mg 155% Calcium 181mg 14% Iron 4mg 21% Potassium 1167mg 25% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved Add Your Photo Photos of Vegetarian Stout French Onion Soup