Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 399
- Carbohydrate: 60g
- Fat: 8g
- Fiber: 7g
- Protein: 14g
- Sugar: 9g
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