Nothing is as warming as a bowl of soup on a winter day! This soup is delicious, just pure delicious. Low fat and low sodium is an extra bonus. It’s so easy to make you can get it ready in a hurry. This recipe I invented quite by accident, but wow! This is an accident waiting to be eaten, again, and again, and again! Caramelized Onion Soup with Vegetables makes an elegant soup course for a ‘fancy dinner’, or a perfect main event for lunch or supper. People taste it and wonder what the wonderful richness comes from – caramelized onions! Not one of the ingredients has on overpowering flavor. They all work together to make this soup’s unique, rich flavor.
4 servings
2 medium onions, sliced thin
2-tablespoon extra virgin olive oil
1/8 teaspoon baking powder
6 cups fat-free chicken stock
1-cup raw cauliflower pieces, about ½ with no stems
1-cup butternut squash cut in ½ inch cubes
4 ounces sliced mushrooms, porcini, portabella, not
button mushrooms
1-teaspoon ground thyme
¾ teaspoon pink salt
In large pot heat olive oil on medium heat. Add onions and cook until onions begin to turn a golden tone, about 12 – 15 minutes. Keep a close eye on the onions as they scorch easily. Add a few drops olive oil if onions seem dry as you are caramelizing. Once onions begin to turn evenly golden in color sprinkle with baking soda and stir thoroughly. At this point the onions will loose their shape and become your soup base. Immediately add chicken stock. Bring to a simmer. Add vegetables and spices. Heat to low boil stirring often. Reduce heat and gently simmer 15 minutes. Delicious!
Optional garnish: spoon 1 tablespoon heavy cream in center of each serving.
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