Is there anything better on a cold, blustery day than soup? It’s icky here in Philly today, and yes, I do believe icky is the correct meteorologic term for what’s happening outside my window.
I love French onion soup with all it’s gooey, cheesy goodness, but most recipes call for the use of beef broth. As a hard-core vegetarian, that often eats vegan, beef broth is a big fat NO! But still I hear that melted cheesiness calling my name, so I share with you my recipe for vegetarian French onion soup; no beef broth here! I rely on the power of the all-mighty mushroom to give my French onion soup a flavorful full-bodied flavor.
Vegetarian French Onion Soup
3/4 stick unsalted butter
2 large onions, thinly sliced
1/2 cup chopped scallions
1 tsp dried thyme
1 bay leaf
12 ounces cremini mushrooms, chopped
4 cups water
4 slices sourdough bread
1 1/2 cups shredded Gruyere cheese
salt and pepper to taste
1. Melt butter in a medium-sized pot over medium-high heat. Add onions, scallions, thyme, and bay leaf. Cook until onion are soft and golden brown, about 20 minutes. Stir frequently to avoid burning. Stir in mushrooms and season with salt and pepper. Cook until mushrooms have released their moisture, about 15 minutes. Stir in 4 cups of water and bring to a boil. Reduce heat and simmer 5 minutes. Discard bay leaf and add additional salt and pepper to taste (if needed).
2. Preheat broiler and position rack about 6 inches from heat. Divide soup among 4 ovenproof bowls. Top each with a slice of bread and sprinkle with the Gruyere. Broil until cheese is melted, about 2 – 3 minutes. Enjoy!
There you have it! Easy peasy and delicious!
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Take care of yourself, be nice to yourself, and be well. And until next time – Veg in, don’t veg out!