Mock French Onion Soup with Mush­rooms

Delight Gluten Free - - Indulge -

YIELD: 4 SERV­INGS TO­TAL TIME: 60-75 MIN­UTES GLUTEN-FREE, EGG-FREE, NUT-FREE, RICE-FREE

I love onion soup, so I wanted to de­velop a tasty onion base with­out us­ing beef broth. This soup is great with­out the bread or cheese found on tra­di­tional French onion soup, but if you do want to dress your soup up in the tra­di­tional way with­out the gluten, then I rec­om­mend broil­ing a piece of GF bread on both sides, cut­ting it into cubes, and top­ping your bowl of soup with the bread cubes. Then sprin­kle moz­zarella or a dairy-free cheese sub­sti­tute on top and broil the whole bowl for a few min­utes, un­til the cheese is bubbly and browned.

For the spice sa­chet ¼ cin­na­mon stick 2 cloves 3 all­spice berries

Tie the in­gre­di­ents to­gether in a cheese­cloth to make a sa­chet.

Melt the but­ter in a large saucepan over medium heat. Add the onions, leeks, car­rot and ap­ple and sauté over medium-low heat un­til the onions are translu­cent, about 15 min­utes. Add the spice sa­chet and the re­main­ing veg­eta­bles. Pour in the wa­ter and bring to a gen­tle sim­mer, for about 45 min­utes, un­til the veg­eta­bles are very soft. Re­move the spice sa­chet and puree the veg­etable mix­ture. To give the soup a silky tex­ture, pass through a strainer. Trans­fer the soup to a saucepan. Be­fore serv­ing, add the cream and ad­just the sea­son­ing. Heat gen­tly just un­til warmed through.

RECIPE PRO­VIDE BY THE CULI­NARY SCHOOL AT THE ILLI­NOIS IN­STI­TUTE OF ART WWW. ARTINSTITUTES.EDU

NU­TRI­TION PER SERV­ING: CALO­RIES: 546, FAT: 29G, SAT­U­RATED FAT 18G, CHOLES­TEROL: 97MG, SODIUM: 124MG, CAR­BO­HY­DRATES: 73G, FIBER: 12G, SU­GARS: 22G, PRO­TEIN: 7G

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