Name: Portobello Mushroom Onion Soup
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Portobello Mushroom Onion Soup

1. 5 cups thinly sliced halved onions -

2. 4 fresh thyme sprigs -

3. 3 tablespoons butter, divided -

4. 1-1/2 pounds sliced baby portobello mushrooms -

5. 3 tablespoons brandy, optional -

6. 3 garlic cloves, minced -

7. 8 cups vegetable broth -

8. 1 cup white wine or additional vegetable broth -

9. 1/4 teaspoon pepper -

10. 13 slices French bread (1/2 inch thick) -

11. 13 slices provolone cheese -

How to cook deliciously - Portobello Mushroom Onion Soup

1. Stage

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. Stage

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. Stage

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.