Name: French Onion and Mushroom Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp (25 ml) Lactantia Salted Butter; 3 cups (750 ml) thinly sliced mushrooms; 2 tbsp (25 ml) quartered, thinly sliced onions; 2 tbsp (25 ml) all-purpose flour; 20 oz (300 ml) condensed beef broth; 2 cups (500 ml) water; 1/4 tsp (1 ml) Worcestershire sauce; 12 slices baguette bread, toasted; 1/2 pkg Black Diamond Mozzarella Cheese, shredded

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French Onion and Mushroom Soup

Total Time: 30 minutes
Yield: 4

Ingredients

Scale

2 tbsp (25 ml) Lactantia Salted Butter
3 cups (750 ml) thinly sliced mushrooms
2 tbsp (25 ml) quartered, thinly sliced onions
2 tbsp (25 ml) all-purpose flour
20 oz (300 ml) condensed beef broth
2 cups (500 ml) water
1/4 tsp (1 ml) Worcestershire sauce
12 slices baguette bread, toasted
1/2 pkg Black Diamond Mozzarella Cheese, shredded

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Instructions

Melt butter in large non-stick saucepan; add, cook and stir mushrooms and onions over medium heat until tender and any liquid has evaporated.
Blend in flour; gradually stir in broth, water and Worcestershire sauce. Cook and stir over medium heat until mixture boils. Reduce heat; cover and simmer 10 minutes.
Ladle soup into 4 oven-proof soup bowls. â€¨Place 3 slices toasted bread in each bowl; top with cheese. Broil until cheese is melted.