Portobello Mushroom Onion Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 13 |
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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 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. Yield: 13 servings.
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