Portobello Mushroom Onion Soup Recipe

Name: Portobello Mushroom Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
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.
2
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.
3
Meanwhile, place French bread slices on a
4
; 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.

838

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 cups thinly sliced halved onions, 4 fresh thyme sprigs, 3 tablespoons butter, divided, 1-1/2 pounds sliced baby portobello mushrooms, and more.

Yes, Portobello Mushroom Onion Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Mushroom Onion Soup

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