Yield: 4 servings
3 tablespoons margarine
2 1/2 cups onions, sliced
1 pound mushrooms, sliced
2 tablespoons white wine vinegar
4 vegetable bouillon cubes
1 cup Swiss cheese, shredded
1/4 cup Parmesan cheese
Sauté onions and mushrooms till soft. Add broth and vinegar. Bring to a boil; cover, and simmer for 10
minutes.
Heat oven to 400 degrees F and heat bread for 10 minutes; remove.
Heat broiler.
Puree 1/2 the soup mixture; add back to pot, and heat. Divide into 4 broiler proof crocks, top with
cheese and broil for 3 to 5 minutes.
Per Serving: 296 Cal (59% from Fat, 22% from Protein, 20% from Carb); 17 g Protein; 20 g Tot Fat;
15 g Carb; 3 g Fiber; 432 mg Calcium; 2 mg Iron; 310 mg Sodium; 35 mg Cholesterol
French Onion Mushroom Soup 70
