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February 12, 2007
Onion And Portabella Soup With Swiss Cheese And Croutons
I must admit I've never actually eaten French Onion soup, but the idea intrigued me. Usually the base of French Onion soup is beef broth from what I've been reading and that wasn't going to work. I knew that vegetable broth was not exactly the right taste for this soup, so I kept thinking of other alternatives, but wasn't having much luck. Then it hit me...Mushroom broth! When I came up with the mushroom broth idea I then started thinking about how good portabella mushrooms would be in soup as well and this is what I came up with! It was exactly what I had in mind. That's always a good thing!
What You'll Need For The Soup:
Extra virgin olive oil
2 red onions, sliced into strips
4 portabella mushrooms, cut into thin strips
2 garlic cloves, minced
Sea salt
Black Pepper
1 container of mushroom broth
Swiss cheese
Croutons
In a stockpot over medium heat sauté onion and mushrooms until onions are slightly brown and mushrooms are tender with garlic, sea salt and black pepper. Stir in mushroom broth and bring to a quick boil and cook for 5 minutes. Spoon soup into a bowl and top with Swiss cheese and croutons.
What You'll Need For The Croutons:
6 slices of bread
Extra virgin olive oil
Sea salt
Black pepper
Preheat oven to 500 F.
Cut bread into cubes and drizzle bread with olive oil. Sprinkle with sea salt and black pepper. Bake until golden brown.
Posted by Dianne at February 12, 2007 7:41 PM
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