Onion and Mushroom Soup

Low calorie, high-fiber soup using low-fat beef broth. Use a 2-quart soup pot for cooking.


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


  1. Slice the onion into thin strips. Mince the garlic. Set aside.
  2. Chop the cauliflower florets into small pieces. Set aside, separate from onion/garlic.
  3. Slice the mushrooms.
  4. Heat the broth and the worcestershire sauce together in the soup pot. Bring to a boil.
  5. Meanwhile, heat a large fry pan then toss in the mushrooms, spraying lightly with olive oil and a sprinkle of salt.
  6. Saute until the mushrooms have browned, then set them aside.
  7. Stir fry the sliced onion and garlic in the fry pan, adding additional sprays of olive oil as needed.
  8. Half way through cooking, stir in the parsely, time, and white pepper.
  9. Once the onion-garlic mix is nearly done, stir in the mushrooms and reheat.
  10. Stir the cauliflower into the onion-mushroom mix. Once the mixture is hot, transfer the veggies to the soup pot.
  11. Bring the mix to a boil. Cover and simmer for ~10 minutes, until vegetables are tender.
  12. Add salt and fresh ground pepper to taste. Serve with grated Parmesan cheese.