With a side salad, this makes a wonderful meal. Portobello mushrooms are a great addition to French onion soup. — Melissa Fitzgerald, Jeanette, Pennsylvania
Portobello Mushroom Onion Soup
Portobello Mushroom Onion Soup
Prep Time
20 min
Cook Time
1 hour
Yield
13 servings
Ingredients
- 5 cups thinly sliced halved onions
- 4 fresh thyme sprigs
- 3 tablespoons butter, divided
- 1-1/2 pounds sliced baby portobello mushrooms
- 3 tablespoons brandy, optional
- 3 garlic cloves, minced
- 8 cups vegetable broth
- 1 cup white wine or additional vegetable broth
- 1/4 teaspoon pepper
- 13 slices French bread (1/2 inch thick)
- 13 slices provolone cheese
Directions
- In a Dutch oven, saute onions and thyme in 1 tablespoon butter until onions are tender, about 8 minutes. Reduce heat; cook, uncovered, over low heat for 20 minutes or until onions are golden brown, stirring occasionally. Remove onions to a bowl.
- In the same pan, melt remaining butter. Add mushrooms, brandy if desired and garlic; saute for 1 minute. Return onions to pan. Add broth, wine and pepper; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until onions are very tender.
- Meanwhile, place French bread slices on a baking sheet; top each slice with provolone cheese. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted. Discard thyme sprigs from soup; top soup with cheese-topped bread.
Nutrition Facts
1 cup: 188 calories, 9g fat (5g saturated fat), 22mg cholesterol, 811mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 8g protein.
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