Portobello Mushroom Onion Soup

Total Time

Prep: 20 min. Cook: 1 hour

Makes

13 servings

Updated: Oct. 21, 2022
With a side salad, this makes a wonderful meal. Portobello mushrooms are a great addition to French onion soup. — Melissa Fitzgerald, Jeanette, Pennsylvania

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

  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 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.

Nutrition Facts

1 cup: 188 calories, 9g fat (5g saturated fat), 22mg cholesterol, 811mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 8g protein.