Veggie Life: Autumn, 2001: Mushroom-Onion Soup Au Gratin

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* Exported from MasterCook *

 

Mushroom-Onion Soup Au Gratin

 

Recipe By :Veggie Life, Autumn 2001, Mark Berlin

Serving Size : 6 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

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2 pounds white onions, thinly sliced

1 pound mushrooms, thinly sliced

2 cups dry white wine

1 tablespoon butter

6 cups vegetable or miso stock

1 ounce dried porcini or other mushrooms, crumbled

6 1/2 " thick slices French bread, toasted

6 ounces Gruyere cheese, grated

 

Preheat oven to 425 degrees. In a shallow baking dish, combine onions,

mushrooms, wine, and butter. Bake, uncovered, for 40 to 50 minutes, stirring

once or twice during cooking, until onions are very soft and most of the wine

has evaporated. Remove from oven and set aside.

 

Preheat broiler and set rack about 6 inches from the heat source. In a large

saucepan over high heat, bring stock and dried mushrooms to a simmer.

 

On a baking sheet, arrange 6 ovenproof soup bowls. Divide onions and mushrooms

evenly among them. Ladle simmering stock over top. Top each bowl with a slice

of toast, and sprinkle with cheese. Place under broiler and, watching

carefully, broil for 2 or 3 minutes, until cheese melts and turns golden.

 

 

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Per Serving (excluding unknown items): 70 Calories; 2g Fat (86.2% calories from

fat); trace Protein; 1g Carbohydrate; 0g Dietary Fiber; 5mg Cholesterol; 23mg

Sodium. Exchanges: 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0