It’s finally cooling off in Texas and beginning to deliver a hint of all things wonderful Autumn weather. Better late than never! The Fall and Winter seasons are my most favorite times to be in the kitchen, as they bring out those traditional dishes and spices that recall memories and leave you feeling all warm, fuzzy, and comforted. From a cooking perspective, I really try to keep things healthy. I attempt to substitute carbs and unnecessary calories, when I can, by enhancing the dishes with more vegetables. Baking … well, that’s another story. And there will be plenty of delicious baked treats I’ll post soon you’ll happily devour this season!
Soups are my immediate “go to” meal when it’s chilly and I’m craving a small bite to help me warm up, but not leave me feeling like a busted can of biscuits. Well, unless I have a run the next day … then, I’m having seconds (or thirds) and all manners of engorgement are in full swing!
French Onion Soup is one of my favorite soups of all time (a close second to Baked Potato Soup). And why wouldn’t it be? All that amazing onion broth flavor, mixed with 1lb (at least) of cheese and softened bread. I love indulging in a bowl at my favorite French restaurant in town, with a glass of Pinot Noir to wash it all down. Who wouldn’t order? I’d like to know. But, let’s be realistic about this tasty bowl … it’s loaded with extra, unecessary calories and carbohydrates. As much as I love the cheesy breaded goodness, there’s still a way to enjoy this soup without all the extras and get the same great taste! Plus, I’m always looking for ways to to make things as simplistic as possible, so here’s an easy breezy modified recipe great for lunch, dinner, and/or leftovers. This dish will feed a village, so be prepared to serve at least 4 or save the rest for the days ahead.
Here’s what I used:
1 box Pacific Organic French Onion Soup
1 crate of Organic Baby Bella Mushrooms (roughly chopped)
– Side note: Mushrooms add an extra layer of consistency and heartiness, in place of cheese.
1 Yellow Onion (roughly chopped)
4 Garlic Cloves (finely chopped)
Salt & Pepper to Taste
Pour your soup base into a pot on med-high heat to get those flavors heated up and flowing. Chop your garlic, mushrooms, and onions. Add your roughly chopped items to your broth and bring to a boil for a few minutes. Afterwards, set your heat to low and allow all the flavors to marinate for about 30 minutes. You can serve immediately, or package for a fridge sleep and serve the next day (even better, once all the flavors have had some time to marry). How simple is that? I love to pair this soup with my staple broccoli and cauliflower cakes (see prior post for recipe). These veggie patties act as a yummy substitute for bread and give you another layer of vitamins and jam packed flavor.
Hope you enjoy! Stay tuned for more easy breezy comfort foods for all things Holidays and seasonal festivities.