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Portobello Mushroom Onion Soup

 Portobello Mushroom Onion Soup
With a side salad, this makes a wonderful meal. Portobello mushrooms are a great addition to French onion soup. — Melissa Fitzgerald, Jeanette, Pennsylvania
13 ServingsPrep: 20 min. Cook: 1 hour

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

2 of 2

Portobello Mushroom Onion Soup (continued)

Directions (continued)

  • minutes or until cheese is melted. Discard thyme sprigs from soup;
  • top soup with cheese-topped bread. Yield: 13 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.