Low Fat Japanese Onion Soup

Posting this to see how much difference cutting the oil down and using low fat, low sodium chicken broth makes in the nutrition values.

• Ready In: 55 mins
• 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. 1. Combine chicken broth and water in medium saucepan over high heat.
2. 2. Coarsely chop half of the onion, save the other half for later.
3. 3. Add the chopped onion, carrot and celery to the Chicken broth/water combo. Simmer for 10 minutes until the veggies are tender.
4. 4. Heat oil in a small saucepan over medium heat.
5. 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. 6. To serve soup ladle into bowls, top with fried onions and sliced mushrooms. Add a few green onions to the bowl and serve.