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Vegetarian French Onion Soup with Mushrooms

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Recipe photo courtesy of Alpha Smoot
Total Time Prep Servings

Ingredients

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How would you rate this recipe?
235
  • MS10480866
    27 OCT, 2016
    My email did not use the word light. I suggest you replace the butter with olive oil and use a a fat free cheese. Good soup
    Reply
  • inexcelsis
    2 FEB, 2015
    I'm trying to figure out why this recipe was sent via email as a "lighter French onion soup". There's a ton of butter and cheese in it. The only alteration to the classic recipe to make it strictly vegetarian would be to switch to vegetable broth. If anything, it should be touted as, "French onion soup that doesn't take several hours to make, and has some mushrooms thrown in". This is my favorite soup, and since I'm dieting the adjectives made me hopeful. Oh well.
    Reply
  • suekenmacgregor
    31 JAN, 2015
    Made receipe but used low sodium Beef Broth instead of water. Added 1/4 c. wine and a good dash of Worchester. Soup was delicious . . .
    Reply
  • MS12544375
    28 JAN, 2015
    This was surprisingly easy and quick for onion soup. It was also pretty good. My only real comment is that 3/4 stick of butter is way too much -- the soup seemed a bit greasy. I would cut it back to .5 stick and see how it seems. Also, I think that the soup lacked the depth that a bit of wine or cognac gives. So if I were to make it again, I'd use less butter, and add a tablespoon or two of red wine or cognac.
    Reply
  • MS12544375
    28 JAN, 2015
    This was surprisingly easy and quick for onion soup. It was also pretty good. My only real comment is that 3/4 stick of butter is way too much -- the soup seemed a bit greasy. I would cut it back to .5 stick and see how it seems. Also, I think that the soup lacked the depth that a bit of wine or cognac gives. So if I were to make it again, I'd use less butter, and add a tablespoon or two of red wine or cognac.
    Reply
  • MS12544375
    28 JAN, 2015
    This was surprisingly easy and quick for onion soup. It was also pretty good. My only real comment is that 3/4 stick of butter is way too much -- the soup seemed a bit greasy. I would cut it back to .5 stick and see how it seems. Also, I think that the soup lacked the depth that a bit of wine or cognac gives. So if I were to make it again, I'd use less butter, and add a tablespoon or two of red wine or cognac.
    Reply

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