This recipe is one of my endless variations on “French Onion Soup with Mushrooms” that happens because I just totally love mushrooms and can’t resist adding them to my French Onion Soup.
One large red onion
One 12 oz package of portabella mushrooms (OK to substitute any other kind of mushroom).
Two large leafs of Kale. (ok to substitute mustard greens or any other greens you have on hand).
One heaping tsp of minced garlic
Three beef bouillon cubes
Heaping tablespoon of red miso (find at health food store).
One orange, yellow, or red bell pepper
¼ cup teriyaki marinade sauce
two cups of cooked chicken or turkey meat, chopped into small pieces (cubed lunchmeat turkey is fine)
Pepper mill pepper to tasted
5 or 6 cups water
For each individual serving
Approx 1/8 cup shredded cheddar cheese
one slice of whole grain bread, torn into small pieces
OR approx ½ cup stuffing mix croutons (to cover surface of one bowl of soup)
Chop all vegetables into thin small pieces (I use a food processor, and just throw everything in it on slice).
Thinly cover bottom of soup pot with olive oil, mix in garlic and teriyaki sauce
Throw in chopped veggies, sauté until onions are almost translucent.
Add meat, water, bouillon cubes, miso. Bring to boil, then simmer on low heat for about 20 minutes, stirring occasionally.
To serve, fill soup bowl, leaving enough room for bread or croutons.
Cover surface of soup with bread or croutons, then top with cheese and pepper to taste
Microwave for one minute or until cheese is melted
Makes about 4-5 servings.