Mushroom Soup Au Gratin

By carol gorman

Ingredients

• 2 Tbsp olive oil
• 6 cups sliced fresh mushrooms
• 1 small onion, chopped
• 1 clove garlic,minced
• 6 cups chicken broth
• 1 tsp finely grated lemon rind
• 1/4 tsp. nutmeg
• 1/4 tsp. pepper
• 4 slices French Bread toasted
• 4 oz. Swiss cheese 2 tbsp. Parmesean cheese grated

Details

Servings 2
Adapted from mushrooms.ca

Preparation

Step 1

make it with

make it with mushrooms

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

In a large heavy saucepan heat oil over medium high heat; sauté 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.