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Mushroom Soup Au Gratin
Courtesy of Mushroom Council
Servings: 4
Prep Time: 12 Min. Cook Time: 25 Min. What you need:
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+ 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) What to do:
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 Nutritional information:
Calories: 450; Total Fat: 20g; Saturated Fat: 8g; Cholesterol: 65mg; Total Carbs: 43g; Fiber: 3g; Sugar: 5g; Protein: 27g; Sodium: 1110mg;
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