Vegetarian Stout French Onion Soup

• 2 portobello mushroom caps, cubed
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 2 potatoes, cubed
• 2 carrots, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 4 sprigs fresh rosemary
• 20 fluid ounces stout beer
• 1 1/2 cups vegetable broth
• 1/2 (6 ounce) can tomato paste
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons cold water
• 1 1/2 teaspoons cornstarch
• 4 slices French bread
• 1/2 cup shredded Swiss cheese

1. Toss mushrooms and flour together in a bowl until coated.
2. Heat olive oil in a large skillet over medium heat; cook and stir coated mushrooms until browned, 5 to 10 minutes.
3. 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.
4. Whisk water and cornstarch together in a bowl until dissolved; stir into soup until thickened, about 3 minutes.
5. Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
6. Arrange bread slices on a baking sheet and sprinkle Swiss cheese over each slice.
7. Broil bread in the preheated oven until cheese is melted and golden, about 1 minute.
8. Ladle soup into bowls using a slotted ladle; top each with a bread slice. Ladle broth over bread until saturated.

portobello mushroom caps, flour, olive oil, potatoes, carrots, onion, garlic, rosemary, fluid ounces stout beer, vegetable broth, tomato paste, worcestershire sauce, salt, ground black pepper, cold water, cornstarch, bread, swiss cheese

Taken from www.allrecipes.com/recipe/237060/vegetarian-stout-french-onion-soup/ (may not work)