Prep Time::20 mins
Cook Time:: 1 hr 10 mins
Total Time:: 1 hr 30 mins
Servings::4
Yield::4 servings
Ingredients
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2 portobello mushroom caps, cubed
2 tablespoons all-purpose flour
1 tablespoon olive oil
2 potatoes, cubed
2 carrots, sliced
1 onion, sliced
3 cloves garlic, minced
4 sprigs fresh rosemary
20 fluid ounces stout beer
1 ½ cups vegetable broth
½ (6 ounce) can tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 ½ teaspoons cold water
1 ½ teaspoons cornstarch
4 slices French bread
½ cup shredded Swiss cheese
Directions
Toss mushrooms and flour together in a bowl until coated.
Heat olive oil in a large skillet over medium heat; cook and stir coated mushrooms until browned, 5 to 10 minutes.
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.
Whisk water and cornstarch together in a bowl until dissolved; stir into soup until thickened, about 3 minutes.
Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
Arrange bread slices on a baking sheet and sprinkle Swiss cheese over each slice.
Broil bread in the preheated oven until cheese is melted and golden, about 1 minute.
Ladle soup into bowls using a slotted ladle; top each with a bread slice. Ladle broth over bread until saturated.