Mushroom Soup

Mushroom Soup

from Girlfriends Forever
by Susan Branch

148 Cal * 3 G. Fat * 12 G. Protein * 827 MG. Sodium * 19 G. Carbo. * 4 G. Fiber

Makes 8 Servings

3 med. onions, peeled & thinly sliced
1 Tbsp. olive oil
1 clove garlic, minced
6 c. chicken stock, homemade (p. 86) or canned
1 lb. mushrooms, mixed, shitake & baby bell
1/4 c. tomato paste
1/4 c. white port
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. Parmesan cheese per serving

Slice onions very thinly & sauté in olive oil for about 1 hr. — add garlic about halfway through & continue cooking until slightly caramelized & very soft. Add stock, sliced mushrooms & all other ingred. except cheese. Simmer gently for 1/2 hr. Serve w/ Parmesan & Garlicky Bagel Toasts.

© 2000 by Susan Stewart Branch. All rights reserved. WWW.TWBookmark

About this Author

GardenGuides.com