FRENCH ONION AND MUSHROOM SOUP
RECIPE TYPE
Soup, Vegetarian
SERVES
4
Prep time: 10 min
Total time: 35 min
Ingredients
INGREDIENTS
2 tbsp Longo’s Essentials Country Churned Salted Butter |
1 pkg (8oz) Longo’s Mushrooms, thinly sliced |
2 onions, thinly sliced |
2 tbsp Longo’s Organic All Purpose Flour |
1 carton (946mL) Longo’s Essentials Low Sodium Vegetable Broth or your favourite beef broth |
1 sprig fresh Longo’s Thyme |
1/2 tsp salt |
1/4 tsp pepper |
1/4 tsp Worcestershire or soy sauce |
12 slices Longo’s Baguette, toasted |
2 cups Black Diamond Mozzarella Cheese, shredded |
Directions
DIRECTIONS
Melt butter in large saucepan over medium heat. Cook mushrooms and onions for about 12 minutes or until very tender and liquid has evaporated. Stir in flour. Add broth, thyme, salt, pepper and Worcestershire. Bring to a boil while stirring. Reduce heat; cover and simmer for 10 minutes.
Remove thyme sprig. Ladle soup among 4 ovenproof soup bowls and place on baking sheet. Top each bowl of soup with 3 baguette slices. Top with cheese and place about 6 inches under preheated broiler for about 3 minutes or until cheese is melted and bubbly.
NUTRITIONAL INFORMATION
NUTRITIONAL INFORMATIONPer serving: 440 calories
Protein 22g | Fibre 3g |
Fat 18g | Sugar 9g |
Carbs 45g | Sodium 1,130mg |
