vegetarian french onion soup

Ingredients

• Servings: 4
• 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
• 1 1/2 cups vegetable broth
• 1/2 (6 ounce) can tomato paste
• 2 teaspoons worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons cold water
• 1 1/2 teaspoons cornstarch
• 4 slices french bread
• 1/2 cup shredded swiss cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• 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 , 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.