Soup: 2 pt. Excellent Onion Soup
Source of Recipe
WW Quick Start Plus Program Cookbook
List of Ingredients
2 tablespoons reduced-calorie margarine divided
2 cups onions thinly sliced
1 quart water
4 packets beef bouillon granules
2 teaspoons worcestershire sauce
1/2 bay leaf
1 dash pepper
4 slices French bread 1/2 oz. each
2 teaspoons grated Parmesan cheese Recipe
In a 2-qt saucepan, heat 1 tablespoon plus 1 teaspoon margarine until hot and bubbly; add onions and saute until translucent, two or three minutes. Add water, broth mix and seasonings; bring to a boil. Reduce heat, partially cover pan, and let simmer for 30 minutes. Remove and discard bay leaf.
While soup is simmering, spread each slice of bread with 1/2 teaspoon margarine and sprinkle each with 1/2 teaspoon of Parmesan cheese; transfer to baking sheet and bake at 350, until browned and crisp, 25 to 30 minutes.
To serve, place 1 slice of baked bread ineach of 4 soup bowls and pour 1/4 of the soup into each bowl.
Serves 4.
Per serving: 110 cal, 4 g protein, 16 g carbohydrates, 40 mg calcium, 941 mg sodium, 1 mg cholestrol, 2.1 g. fiber 4.3 g. fat
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