Portobello Mushroom Onion Soup

My husband has always loved French Onion Soup but I always wanted a little something more than tradition dictates. When I first heard about adding mushrooms to the caramelized onions I was in heaven! Then there is the melted provolone on top of the baguette croutons. So delicious!



This batch makes right about 10 servings/bowls of soup. Adults often eat 2 bowls of soup and kids still eating off the kids menu eat 1/2-1 bowl. Nutrition wise, each bowl with the crouton is less than 350 calories and is also vegetarian friendly!

Ingredients

FOR THE soup:

• 4 medium or 2 large yellow onions
• 6 sprigs fresh thyme
• 5 Tablespoons butter, divided
• 3 lbs baby Bella mushrooms, sliced
• 3 minced garlic cloves
• 10 cups vegetable broth
• Salt and pepper to taste
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FOR THE Croutons::

• 1 French baguette, about 10 thick slices
• 10 slices Provolone Cheese
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Utensils you will need:

• Cutting Board
• Slicing Knife
• Measuring Cup
• Soup Pot
• Baking Stone/Dish
• Ladle 
• 1 medium bowl for onions
• 1 large bowl for mushrooms

Directions

1. Cut your onions in half and slice.                                                                              
2. Sautéed your onions and thyme in your soup pot with 2 tablespoons of butter until tender, about 10 minutes on medium heat.                                         
3. Reduce heat to low and continue to cook your onions until they start turning a golden brown. This can take 20 minutes with you occasionally stirring. 
4. While onions are caramelizing start washing your mushrooms. I find the easiest thing to do is just place them in a clean sink and gently but thoroughly wash. Nothing much worse than dirty, gritty mushrooms.                                                                                                                    
5. Check on your onions and give them a stir.
6. Now start slicing your mushrooms and put them in a bowl/dish until your onions are done.
7. Once onions are done,remove thyme sprigs, and transfer onion from the pot to a bowl.
8. In the same soup pot, melt remaining butter. Add your sliced mushrooms and garlic and sauté for 3-5 minutes.                                                                      
9. Return onions to soup pot, add your vegetable broth and bring to a boil. 
10. Once boiling, reduce heat, cover, and simmer for 40-45 minutes until mushrooms and onions are tender. 
11. Taste. Salt and pepper to taste as needed. 
12. Slice  your baguette into 10+ slices that are 1- 1 1/2" thick. 
13. Place provolone slices on your bread on your baking dish.
14. Place in oven center rack and broil for 5 minutes or until cheese is melted and brown.
15. Serve soup with your cheesy crouton on top.
16. Enjoy!!
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