Mock French Onion Soup with Mushrooms
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