3-Onion Soup with Mushrooms

By Ms. Lizz

  • 3 cup sliced white onion , thinly

  • 1 1/2 cup chopped leeks , thinly sliced

  • 1/2 cup shallots, chopped , or green onions

  • 1 tbsp margarine

  • 1 tsp sugar (or sugar substitute)

  • 2 cup Mushrooms, enoki, fresh, sliced (or your favorite variety)

  • 6 1/2 cup canned mushroom stock

  • 1 pinch salt and pepper , to taste

  1. Cook onions, leeks, and shallots in margarine in large saucepan, covered, over medium-low heat for 15 minutes.

  2. Stir in sugar, continue cooking, uncovered, until onion mixture is golden, about 10 minutes longer.

  3. Stir in mushrooms; cook over medium heat until tender, about 5 minutes. Add stock and heat to boiling. Reduce heat and simmer, uncovered, 15 minutes.

  4. Season to taste with salt and pepper.

  5. Makes 6 servings

  6. **You can substitute low-sodium vegetable broth for the mushroom broth.

Nutritional Facts

Amount Per Serving
Calories 84.8
Total Carbs 15.1g
Dietary Fiber 2.1g
Sugars 5.4g
Total Fat 2g
Saturated Fat 0.4g
Unsaturated Fat 1.6g
Potassium 247.6mg
Protein 1.9g
Sodium 452.5mg
Dietary Exchanges
1/2 Fat
1/2 Fruit
2 1/4 Vegetable

dinner gluten free dairy free low carb

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