Vegetarian Stout French Onion Soup

Vegetarian Stout French Onion Soup

Made  times
Matthieu Duquette 2

"I love Irish stout stew and French onion soup. Plus my wife is a vegetarian. So I came up with this infusion that is, in my opinion, amazing! Portobello mushrooms replace cubed beef, and it is all topped off with a Swiss cheese-crusted slice of artisan bread, French onion-soup style. Serve with a frosty stout and enjoy! Happy St. Patrick's Day!"
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1 h 30 m servings 399 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 60.4g
  • 19%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 1195 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Toss mushrooms and flour together in a bowl until coated.
  2. Heat olive oil in a large skillet over medium heat; cook and stir coated mushrooms until browned, 5 to 10 minutes.
  3. Combine potatoes, carrots, onion, garlic, and rosemary in a large stockpot; top with cooked mushrooms. Stir beer, vegetable broth, tomato paste, Worcestershire sauce, salt, and pepper into vegetable mixture. Cover stockpot and cook over medium-high heat until vegetables are tender and soup flavors have blended, about 1 hour.
  4. Whisk water and cornstarch together in a bowl until dissolved; stir into soup until thickened, about 3 minutes.
  5. Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
  6. Arrange bread slices on a baking sheet and sprinkle Swiss cheese over each slice.
  7. Broil bread in the preheated oven until cheese is melted and golden, about 1 minute.
  8. Ladle soup into bowls using a slotted ladle; top each with a bread slice. Ladle broth over bread until saturated.



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