Onion and Mushroom Soup
Low calorie, high-fiber soup using low-fat beef broth. Use a 2-quart soup pot for cooking.
Ingredients:
| Cauliflower florets: 6oz chopped | Parsley, 1/4 cup chopped fine |
| Yellow Onion: 4oz chopped (1 small) | White Mushrooms, 14oz. sliced |
| Garlic: 1 Tbsp (3 med. cloves) | Ground White Pepper: 1/4 tsp |
| Thyme: Ground, 1 tsp | Worcestershire Sauce, 1/4 tsp. |
| Olive Oil: spray | 1 Qt Beef Broth (low fat) |
| Salt to taste | Optional: Grated Parmesan Cheese |
Preparation:
- Slice the onion into thin strips. Mince the garlic. Set aside.
- Chop the cauliflower florets into small pieces. Set aside, separate from onion/garlic.
- Slice the mushrooms.
- Heat the broth and the worcestershire sauce together in the soup pot. Bring to a boil.
- Meanwhile, heat a large fry pan then toss in the mushrooms, spraying lightly with olive oil and a sprinkle of salt.
- Saute until the mushrooms have browned, then set them aside.
- Stir fry the sliced onion and garlic in the fry pan, adding additional sprays of olive oil as needed.
- Half way through cooking, stir in the parsely, time, and white pepper.
- Once the onion-garlic mix is nearly done, stir in the mushrooms and reheat.
- Stir the cauliflower into the onion-mushroom mix. Once the mixture is hot, transfer the veggies to the soup pot.
- Bring the mix to a boil. Cover and simmer for ~10 minutes, until vegetables are tender.
- Add salt and fresh ground pepper to taste. Serve with grated Parmesan cheese.
