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French Onion ‘n Mushroom Soup

March 11, 2012

1T. butter

1/2 tsp. brown sugar

3 large white onions

12 oz. sliced mushrooms, cut in big chunks

2 tsp. no salt seasoning

Melt butter with brown sugar.

Add onions, mushrooms and no-salt seasoning.

Simmer in a covered dutch oven on medium/low for 30 minutes, stirring occasionally.  Covering the pot creates a nice juicy broth from the onions and mushrooms.

Add the following ingredients, cover and continue to simmer for 30 minutes.

2 T. flour

1/2 tsp. fresh minced garlic

2 (14.5 oz.) cans beef broth

2 (10 oz.) cans beef consome

1/4 cup Marsala wine

1 T. bon appetit seasoning

dash of black pepper

Ladle soup into bowls.

8 oz. grated mozzarella cheese

4 slices of French bread or sour dough bread

Toast french bread in a toaster.  Lay one piece on top of each bowl of soup.  Sprinkle with cheese and place under the broiler until melted and a bit bubbly.  Serve immediately.

Makes 8 cups soup

Weight Watchers:  The soup by itself is just under 1 PointPlus per cup.  An average slice of French bread is 1 oz. which equals 2 PointsPlus.  2 oz. of cheese is 4 Points Plus.  So – 2 cups of soup with one slice of bread with 2 oz. cheese on top equals – 8 PointsPlus per serving.

Recipe Source:  Ken Allred

FULL RECIPE WITHOUT PICTURES —

FRENCH ONION ‘N MUSHROOM SOUP

1T. butter

1/2 tsp. brown sugar

3 large white onions

12 oz. sliced mushrooms, cut in big chunks

2 tsp. no salt seasoning

Melt butter with brown sugar.

Add onions, mushrooms and no-salt seasoning.

Simmer in a covered dutch oven on medium/low for 30 minutes, stirring occasionally.  Covering the pot creates a nice juicy broth from the onions and mushrooms.

Add the following ingredients, cover and continue to simmer for 30 miinutes.

2 T. flour

1/2 tsp. fresh minced garlic

2 (14.5 oz.) cans beef broth

2 (10 oz.) cans beef consome

1/4 cup Marsala wine

1 T. bon appetit seasoning

dash of black pepper

Place bowls on a cookie sheet

8 oz. grated mozzarella cheese

4 slices of French bread or sour dough bread

Toast french bread in a toaster.  Lay one piece on top of each bowl of soup.  Sprinkle with cheese and place under the broiler until melted and a bit bubbly.  Serve immediately.

Makes 8 cups soup.

Weight Watchers:  The soup by itself is just under 1 PointPlus per cup.  An average slice of French bread is 1 oz. which equals 2 PointsPlus.  2 oz. of cheese is 4 Points Plus.  So – 2 cups of soup with one slice of bread with 2 oz. cheese on top equals – 8 PointsPlus per serving.

Recipe Source:  Ken Allred

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