Vegetarian French Onion Soup with Mushrooms
Searching for a vegetarian version of the classic soup? Try our take featuring mushrooms.
233 Ratings
- 5 star values: 29
- 4 star values: 103
- 3 star values: 63
- 2 star values: 31
- 1 star values: 7
Anonymous
Rating: Unrated
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
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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 . . .
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Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
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