![](https://cdn.statically.io/img/www.allrecipes.com/thmb/PZtYn6Sh8H56Ry2m9JWJeI_uRFs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1120533-2006bd2fce6f4515b6e16216458d6e84.jpg)
Ingredients
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2 portobello mushroom caps, cubed
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2 tablespoons all-purpose flour
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1 tablespoon olive oil
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2 potatoes, cubed
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2 carrots, sliced
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1 onion, sliced
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3 cloves garlic, minced
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4 sprigs fresh rosemary
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20 fluid ounces stout beer
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1 ½ cups vegetable broth
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½ (6 ounce) can tomato paste
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2 teaspoons Worcestershire sauce
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 ½ teaspoons cold water
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1 ½ teaspoons cornstarch
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4 slices French bread
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½ cup shredded Swiss cheese
Directions
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Toss mushrooms and flour together in a bowl until coated.
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Heat olive oil in a large skillet over medium heat; cook and stir coated mushrooms until browned, 5 to 10 minutes.
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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.
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Whisk water and cornstarch together in a bowl until dissolved; stir into soup until thickened, about 3 minutes.
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Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
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Arrange bread slices on a baking sheet and sprinkle Swiss cheese over each slice.
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Broil bread in the preheated oven until cheese is melted and golden, about 1 minute.
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Ladle soup into bowls using a slotted ladle; top each with a bread slice. Ladle broth over bread until saturated.
Nutrition Facts (per serving)
399 | Calories |
8g | Fat |
60g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 399 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 3g | 16% |
Cholesterol 12mg | 4% |
Sodium 1195mg | 52% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 7g | 24% |
Total Sugars 9g | |
Protein 14g | 28% |
Vitamin C 31mg | 34% |
Calcium 181mg | 14% |
Iron 4mg | 21% |
Potassium 1167mg | 25% |
* 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.