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French Onion Mushroom Soup
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Yield: 4 servings
3 tablespoons margarine
2-1/2 cups onions, sliced
1 pound mushrooms, sliced
2 tablespoons white wine vinegar
4 vegetable bouillon cubes
1 cup Swiss cheese, shredded
1/4 cup Parmesan cheese
Sauté onions and mushrooms till soft. Add broth and vinegar. Bring to a boil; cover, and simmer for 10 minutes.
Heat oven to 400 degrees F and heat bread for 10 minutes; remove.
Heat broiler. Puree half of the soup mixture; add back to the pot, and heat. Divide into 4 broiler proof crocks, top with cheese and broil for 3 to 5 minutes.
Per Serving: 296 Calories
15 carbs
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