Portobello Mushroom Onion Soup Recipe

Portobello Mushroom Onion Soup Recipe photo by Taste of Home

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With a side salad, this makes a wonderful meal. Portobello mushrooms are a great addition to French onion soup. — Melissa Fitzgerald, Jeanette, Pennsylvania

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Portobello Mushroom Onion Soup Recipe

Prep: 20 min. Cook: 1 hour

Yield: 13 Servings

20 60 80

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. Yield: 13 servings.

Originally published as Portobello Mushroom Onion Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p136

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Portobello Mushroom Onion Soup

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(1-1) of 1 reviews

Reviewed on Oct. 29, 2010 by oreotaco

Made this soup tonight for my teenage daughter - she LOVED it. I cut the recipe in half and substituted cooking sherry for the brandy and I used chicken broth and vegetable soup mix. The extra veges in the soup mix added more flavor and texture. Great recipe if you have the time to make it. I will keep this one in my recipe box.