Mushroom Soup Au Gratin

This looks like French onion soup but has the rich mushroom flavor instead of onion. It is almost a meal itself so just add a salad and dinner is ready.

Preparation Time: 12 minutes Cooking Time: 25 minutes

2 tbsp olive oil 25 mL
12 oz sliced assorted fresh Mushrooms (6 cups/1.5L) 375 g
(white, crimini, portobella, shiitake, oyster)
1 small onion, chopped 1
1 clove garlic, minced 1
6 cups chicken broth 4.5 L
1 tsp finely grated lemon rind 5 mL
¼ tsp Each ground nutmeg and pepper 1 mL
4 slices French bread (1/2 in. /2.5 cm thick) toasted 4
4 oz grated or sliced Swiss cheese 120 g
2 tbsp grated Parmesan cheese (optional) 25 ml

In a large heavy saucepan heat oil over medium high heat; saute mushrooms, onions and garlic about 3-4 minutes or until lightly browned. Add chicken broth, lemon rind, nutmeg and pepper. Bring to a boil; reduce heat and simmer, covered for 20 to 30 minutes.
Ladle soup into 4 deep ovenproof bowls. Float bread on top; sprinkle with Swiss cheese and Parmesan if using. Place under broiler until bubbly and lightly browned.

Makes 4 servings

Variation: Add ½ cup (125 mL) dry white wine with the chicken broth.

Nutritional Information:
Per Serving
Calories: 247
Protein: 12.9 g
Fat: 15.3 g
Carbohydrates: 12.2 g
Dietary Fiber: 1.9 g

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