Swiss Cheese & Onion Soup

Yields: 6-8 (1 cup) servings | 3.5 points per serving

My rating:

This soup is delicious -- thick, cheesy, and rich in flavor. The croutons and paprika are an excellent topping choice. This is a great alternative to a more traditional french onion soup. Enjoy!

Ingredients:

2 Tb reduced calorie margarine or butter
4 cups of onions, thinly sliced (about 5 small onions, or 2 large)
1-2 medium cloves garlic, minced (or more to taste)
1.5 tsp salt
2 tsp dry mustard
2 Tb flour (use more or less depending on how thick you want your soup)
2 Tb dry cooking sherry
2 cups water
1 tsp prepared horseradish (the white kind)
1.5 cups warmed skim milk
1.5 cups grated swiss cheese (doesn't have to be reduced-fat)
White pepper

Optional Ingredients:
Croutons (2 Tb croutons per cup of soup adds .5 points)
Paprika, or some minced pimientos -- I use a ton of paprika! :)

Directions:

Slice onions; mince garlic.

Melt the margarine or butter in a kettle or dutch oven. Add onions, garlic, salt, and dry mustard, and cook over medium heat 8 to 10 minutes or until the onions are very soft.

Gradually sprinkle in the flour, stirring constantly; then add the sherry and mix well. Add water and horseradish. Stir and cook for about 5 more minutes.

Add warm milk and cheese. (I recommend adding the cheese a little bit at a time; make sure soup is bubbling hot as you add it.) After adding the cheese, stir constantly with a wooden spoon for a good few minutes. Much to your delight, everything will become remarkably smooth and well blended.

Add white pepper to taste and while you're at it, adjust the other seasonings as well. You might wish to increase the mustard, sherry, or horseradish (too late to decrease!). Serve hot - plain, or topped with croutons and/or a light dusting of paprika and/or a small amount of finely minced pimiento.

Yields: 6-8 (1 cup) servings

Nutritional Info: (per serving, based on an 8-serving pot, not including croutons) 146 calories, 7.5 g. fat, .05 g. fiber (3.5 points per serving)

Source: Moosewood Cookbook