Mushroom Onion Soup
I found this one on the internet and made some changes to suit our tastes. My wife even went back for seconds something she normally does not do.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
saute
broil
soup
onions
uncategorized
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 2 tbsp butter
- 1 tbsp worcestershire sauce
- 2 medium onion sliced
- 1/2 lb mushroom sliced
- 1 dash franks red hot sauce
- 4 cups broth beef, chicken or turkey
- 2 tbsp wine red or white your choice
- 1/8 tsp fresh ground pepper
- mozzerella cheese or swiss
- Carbohydrate 10.8327903125 g
- Cholesterol 51.5395625 mg
- Fat 15.4521675 g
- Fiber 1.29191566471755 g
- Protein 16.5138578125 g
- Saturated Fat 9.548119625 g
- Serving Size 1 1 Serving (429g)
- Sodium 1224.825875 mg
- Sugar 9.54087464778245 g
- Trans Fat 0.934184 g
- Calories 251 calories
I use a home made broth which I keep frozen in 1 cup packages so I start by thawing and heating the broth in a large pot. Add red hot sauce, wine, worcestershire and pepper to broth. Melt the butter in a large frying pan and saute the onions until soft and just starting to brown. Add onions to broth. Without cleaning the pan add the mushrooms and saute until cooked and browned, add to broth. * If needed a little olive oil can be added to the pan to saute the mushrooms. Bring the broth to a boil, reduce heat and simmer for about 20 minutes. Scoop the soup into onion soup dishes, top with a slice of bread and cheese. Place under broiler until cheese is bubbly and brown. Serve immediately.
