Mushroom Soup Au Gratin
(NC) - This looks like French onion soup but has the rich mushroom flavour instead of onion. It is almost a meal itself so just add a salad and dinner is ready.
Ingredients
- 2 tbsp olive oil 25 mL
- 12 oz fresh mushrooms sliced assorted (white crimini, portabella, shiitake, oyster), 375 g
- 1 small onion chopped
- 1 clove garlic minced
- 6 cups chicken broth 1.5 L
- 1 tsp finely grated lemon rind 5 mL
- 1/4 tsp ground nutmeg 1 mL
- 1/4 tsp pepper
- 4 cm French bread slices 1/2'/2.5 thick toasted
- 4 oz Swiss cheese grated or sliced 120 g
- 2 tbsp Parmesan cheese grated 25 mL, optional
Instructions
- In a large heavy saucepan heat oil over medium high heat; saute mushrooms, onions and garlic about 3-4 minutes or until lightly browned. Add chicken broth, lemon rind, nutmeg and pepper. Bring to a boil; reduce heat and simmer, covered for 20 to 30 minutes.
- 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.
Notes
Nutritional Information
Per Serving: Calories: 247; Protein: 12.9 g; Fat: 15.3 g; Carbohydrates: 12.2 g; Dietary Fibre: 1.9 g
Variation:
Add 1/2 cup (125 mL) dry white wine with the chicken broth.
More great mushroom recipes are available online at www.mushrooms.ca.
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