French Onion & Mushroom Soup

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I’ve gone Meatless again :)  Please don’t hesitate to try this recipe- maybe just don’t save it for a weeknight meal when you have just gotten home at 5:30 or 6pm.. What about Sunday for your Monday?  Caramelizing onions can be quite the task, but the good news it that if you leave the burner low enough (as directed in this recipe) you can walk away and come back to stir..I set my kitchen timer to remind myself that- yes, I have something I’m cooking, and lets me know, Hey, you.. go stir :)  The addition of the hearty mushroom allows for filling soup thats low on calories and most definitely satisfactory for your appetite.  I served mine in mugs so that it was easy to slllluuurpp!  Need a more visual look at how to caramelize onions? Click Here

French Onion & Mushroom Soup

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1 tablespoon olive oil
4 large yellow onions, sliced (about 8 cups)
1  teaspoon  brown sugar
5 cups sliced baby bella mushroom caps (about 10 ounces whole mushrooms)
4 garlic cloves, minced
2 thyme sprigs
1 tablespoon Worcestershire sauce
1/2 cup dry white wine
2 (14-ounce) cans fat-free, less-sodium vegetable broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper - Illustrator buy ableton live ableton live Lynda com social media marketing with facebook and twitter 2012 Acrobat DC Pro Student buy
12 (1/2-inch-thick) slices French bread baguette, toasted (about 6 ounces)
1/4 cup (1 ounce) grated provolone cheese
1/4 cup (1 ounce) crumbled goat cheese
1/2 teaspoon finely chopped fresh thyme

Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until golden brown (about 30-40 minutes), stirring occasionally. Increase heat to medium. Add mushrooms and sugar to pan; cook 10 minutes or until mushrooms are tender, stirring frequently. Stir in garlic and thyme sprigs; cook 2 minutes, stirring frequently. Increase heat to medium-high. Add wine to pan; cook 2 minutes or until most of the liquid evaporates. Add broth and Worcestershire to pan; bring to a simmer. Reduce heat, and simmer 40-45 minutes. Stir in salt and pepper. Discard thyme sprigs.

Meanwhile, place French bread slices on a baking sheet; top each slice with 1 teaspoon provolone cheese and 1 teaspoon goat cheese. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted, sprinkle chopped thyme over cheese. Discard thyme sprigs from soup.
Ladle about 1 cup soup into each of 6 bowls; top each serving with 2 toasts. Top soup with 2 cheese-toasts.

Nutrition Information:
(Serves 6; about 1 cup soup and 2 cheese toasts each)
Calories: 269
Fat: 4.8 g
Carbohydrate: 27.3 g
Fiber: 3.6 g
Protein: 7.14 g

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