Onion Shiitake Soup
Adapted from a Cooking Light Recipe

Serves 6]
1 tablespoon olive oil
8 cups vertically sliced yellow onion (about 2 pounds)
5 cups sliced shiitake mushroom caps (about 10 ounces whole mushrooms)
4 garlic cloves, minced
2 thyme sprigs
1/2 cup dry white wine
1 - 14 ounce can low sodium chicken broth
1 - 14 ounce can low sodium beef broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

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 deep golden brown (about 40 minutes), stirring occasionally.

Increase heat to medium. Add mushrooms 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 broths to pan; bring to a simmer. Reduce heat, and simmer 45 minutes. Stir in salt and pepper. Discard thyme sprigs.

Ladle about 1 cup soup into each of 6 bowls; serve with toasted baguette slices.

Per Serving (one cup): 284 Calories; 3g Fat (8.9% calories from fat); trace Saturated Fat; 13g Protein; 56g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 339mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fat.

 

 

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