Portobello Mushroom Onion Soup

Name: Portobello Mushroom Onion Soup
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 13
Cuisine: Global
Ingredients: 680 grams sliced baby portobello mushrooms; 3 Tbsps brandy, optional; 3 Tbsps butter, divided; 13 slices French bread (1/2 inch thick); 3 garlic cloves, minced; 800 grams thinly sliced halved onions; 0 teaspoons pepper; 13 slices provolone cheese; 4 fresh thyme sprigs; 235 milliliters white wine or additional vegetable broth; 2 liters vegetable broth

Portobello Mushroom Onion Soup might be a good recipe to expand your main course recipe box. One serving contains 318 calories, 14g of protein, and 9g of fat. This recipe serves 13. This recipe covers 15% of your daily requirements of vitamins and minerals. It is perfect for Autumn. It is a good option if you're following a lacto ovo vegetarian diet. If you have garlic cloves, vegetable broth, onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

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.

Ingredients you will need

Butter

Onion

Thyme

Equipment you will use

Dutch Oven

Remove onions to a bowl.

Ingredients you will need

Onion

Equipment you will use

Bowl

In the same pan, melt remaining butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add mushrooms, brandy if desired and garlic; saute for 1 minute. Return onions to pan.

Ingredients you will need

Mushrooms

Brandy

Garlic

Onion

Equipment you will use

Frying 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.

Ingredients you will need

Onion

Pepper

Broth

Wine

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.

Ingredients you will need

Provolone