It has been in the teens this week in NYC and I am so NOT built for the freezing cold weather. Not to mention Mother Nature was doing her thing with me and I just wanted warm comfort foods and a comforter. I think I need to do a post on how PMS and cravings can destroy any motivation to lose weight or keep active. But it’s been a bit more than motivation that’s been keeping me going lately, it’s a habit now! This is one habit I’m not trying to break!! Yesterday I peeled myself off the couch and away from my tea to look up some great French Onion Soup recipes. I found some good ones, but I remembered I had some fabulous mushrooms that needed to be used before I start the Ultimate Reset on the 30th. My search continued and I found a delicious sounding caramelized onion and mushroom recipe that was not too carb friendly so I modified it and dare I say, this is SCRUMPTIOUS!!!
Note: It takes a long time to cook. Low heat is key to getting the sugar out of the onions and letting the flavors develop. It‘s not labor intensive, but it is a long process. It’s great for the weekend when you’ll be in the house chillaxing. LOL
Low Carb Caramelized Onion and Mushroom Soup
3 Tbs. coconut oil
1 lb. yellow onions, thinly sliced
1 celery stalk, thinly sliced
2 garlic cloves, crushed
4oz oyster mushrooms, brushed clean and thinly sliced
4 oz. Shiitake mushrooms, thinly sliced
1 bay leaf
2 cups low-sodium chicken stock
4 cups French Onion soup stock
Salt and freshly ground pepper, to taste
2 Tbs. chopped fresh flat-leaf parsley
1 tsp. fresh lemon juice
6 oz. Gruyère cheese (Or Mozzarella or whatever you love melted), shredded
In a 5 1/2-quart Dutch oven over medium heat, warm the coconut oil. Add the onions and cook, stirring occasionally, until soft and caramelized, 30 to 45 minutes. They will keep caramelizing with the remaining steps.
Add the celery and garlic and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the mushrooms and cook until soft and the liquid evaporates, about 15 minutes. Add the bay leaf and stock, increase the heat to high and bring just to a boil. Reduce the heat to medium and simmer for 20 to 25 minutes. Season the soup with salt and pepper. Remove the bay leaf and discard.
Working in batches, puree the soup in a blender until smooth. Or do as I did and use your immersion blender and blend right on the stove. Add 1 Tbs. of the parsley, the lemon juice and stir to combine.
Preheat a broiler.
Place 6 ovenproof soup bowls on a baking sheet and ladle about 1 1/2 cups soup into each bowl. Top each with a sprinkle of about 1/4 cup cheese. Broil until the cheese is bubbly and golden brown, 5 to 6 minutes. Sprinkle each serving with 1/2 tsp. parsley and serve immediately. Serves 6.