Yield: 6 Servings
|8 cups||Fresh Maui onions (if Maui not available; use Vidalia)|
|½ cup||Non-fat vegetable broth or stock|
|½ teaspoon||Dry mustard|
|¼ teaspoon||Freshly ground black pepper|
|¼ cup||Fresh parsley|
|1 cup||Dry white wine|
|Toasted cheese bread garnish|
|6 slices||Crusty baguettes|
|Non-fat soy Mozzarella or Swiss cheese|
Date: Thu, 23 May 1996 09:54:35 -1000 (HST) From: "Dr. Neal Pinckney" <heart@...> Slice onions into thin rings, separate and slowly cook in broth over low heat (about 45 minutes) until golden. Add water as needed. Combine dry mustard, flour and sugar mixing well. Sprinkle this mixture over the cooked onions and cook a few minutes more. Slowly add 1 cup of broth to deglaze the pan. Transfer to a stock pot and and add the remaining broth and all other ingredients. Simmer over low heat, covered, for one hour. Remove bay leaves.
Serve with French bread or optionally put baguette slices under a broiler, covered with a thin slice of non-fat soy cheese until top begins to melt and slightly brown. Serve soup with a slice of cheese bread floating in each bowl.
6 servings, each 270 calories; 0.59 g fat (2% calories from fat); 47½ g carbohydrates (86%); 6½ g protein (11%); sodium 64 mg.
Neal Pinckney <> Healing Heart Foundation <> Makaha, Hawaii <> AH6HM (A new recipe after publication of the Healthy Heart Handbook) FATFREE DIGEST V96 #143
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .