Mushroom Soup Au Gratin

Courtesy of Mushroom Council

Servings: 4
Prep Time: 12 Min.
Cook Time: 25 Min.

* 2 Tbsp. olive oil
* 6 c. sliced assorted fresh mushrooms
* 1 small onion, chopped
* 1 clove garlic, minced
* 6 c. chicken broth
* 1 tsp. finely grated lemon rind
* 1/4 tsp. nutmeg, ground
* 1/4 tsp. pepper, ground
* 4 slices French bread, toasted (1/2-in. thick)
* 4 oz. Swiss cheese, grated or sliced
* 2 Tbsp. Parmesan cheese, grated (optional)

1. In a large heavy saucepan heat oil over medium high heat; sauté mushrooms, onions and garlic about 3-4 min. or until lightly browned. Add chicken broth, lemon rind, nutmeg and pepper. Bring to a boil; reduce heat and simmer, covered for 20-30 min.
2. Ladle soup into 4 deep ovenproof bowls. Float bread on top; sprinkle with Swiss cheese and Parmesan if using. Place under broiler until bubbly and lightly browned.

* Variation: Add 1/2 c. dry white wine with the chicken broth.

Recipe and photos courtesy of the Mushroom Council and mushroominfo.com

Calories: 450;   Total Fat: 20g;   Saturated Fat: 8g;   Cholesterol: 65mg;   Total Carbs: 43g;   Fiber: 3g;   Sugar: 5g;   Protein: 27g;   Sodium: 1110mg;