Onion Soup with Sausage
With a slice of mozzarella cheese bread on top, this hearty soup makes such an impressive luncheon or light supper. It looks great, and it tastes wonderful, too.
—Sundra Hauck, Bogalusa, LA
Takes: 20 min. • Makes: 4 servings
- ½ lb. pork sausage links, cut into ½-in. pieces
- 1 lb. sliced fresh mushrooms
- 1 cup sliced onion
- 2 cans (14 ½ oz. each) beef broth
- 4 slices Italian bread
- ½ cup shredded part-skim mozzarella cheese
- 1. In a large saucepan, cook sausage over medium heat until no longer pink; drain. Add sliced mushrooms and onion; cook for 4-6 minutes or until tender. Stir in the broth. Bring to a boil. Reduce the heat; simmer, uncovered, for 4-6 minutes or until heated through.
- 2. Ladle into four 2-cup ovenproof bowls. Top each with a slice of bread; sprinkle with cheese. Broil until the cheese is melted.
1 ½ cups: 378 cal., 23g fat (9g sat. fat), 58mg chol., 1325mg sod., 23g carb. (5g sugars, 3g fiber), 21g pro.