Ingredients Jump to Instructions ↓

  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

Instructions Jump to Ingredients ↑

  1. Portobello Mushroom Onion Soup Recipe photo by Taste of Home 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.


Send feedback