Low Fat Japanese Onion Soup
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 2 cups pacific organic free range chicken broth, low sodium
- 1 cup water
- 1⁄2 white onion
- 1⁄2 carrot, coarsely chopped
- 1⁄2 cup chopped celery
- 1⁄4 teaspoon salt
- 1⁄4 cup vegetable oil
- 1⁄2 cup 1% low-fat milk
- 1⁄2 cup all-purpose flour
- 4 medium mushrooms
- 2 green onions
directions
- 1. Combine chicken broth and water in medium saucepan over high heat.
- 2. Coarsely chop half of the onion, save the other half for later.
- 3. Add the chopped onion, carrot and celery to the Chicken broth/water combo. Simmer for 10 minutes until the veggies are tender.
- 4. Heat oil in a small saucepan over medium heat.
- 5. Slice remaining onion into very thin slices. Separate slices, dip in milk, then in flour. Fry the onions in the oil until golden brown. Drain on paper towels.
- 6. To serve soup ladle into bowls, top with fried onions and sliced mushrooms. Add a few green onions to the bowl and serve.
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RECIPE SUBMITTED BY
I am a horticulturist, currently unemployed due to a transfer from Ontario back to my home state of PA. I love cooking and gardening and have a 5 year plan for the landscape at our new house. My oldest son got home from serving just over a year in Iraq with the Army, and my youngest son just went into Basic training with the Army.