When my younger son was in grade school he started ordering French onion soup in restaurants like Panera Bread. He’s always been a fairly adventurous eater, but that one surprised even me. I decided that if he was going to eat it, I’d learn to make it….but, I must make a confession, I’m not a fan of plain French Onion soup. It tastes so much like onion (go figure). So, I experimented with several components of soup that I do like and came up with this recipe. It has turned into a meal that we can all agree is the perfectly indulgent meal. ~Tracy
- 3.5 oz. Shiitake mushrooms (usually one small container), chopped
- 8 oz. baby Portabella mushrooms (chopped)
- 1 ½ to 2 medium yellow onions, halved and sliced
- 2 t. freshly grated ginger
- 4 cloves minced garlic
- 1 tsp. salt
- 1 ½ tsp. black pepper
- 1 ½ c. shredded beef, such as a rump roast cooked in this method
- 2 c. fat free beef broth
- 1 10 ½ can beef consume (such as Campbell’s)
- 3 T. low sodium soy sauce
- 1 ½ – 2 c. water (adjust as needed if stew is too thick when barley cooks)
- 1 c. uncooked barley
Instructions:
- Place chopped mushrooms into a bowl.
- Cover with boiling water and let stand approximately 30 minutes.
- Spray the bottom of a large stock pot with cooking spray.
- Saute onions, garlic, and ginger in sprayed approximately 10 minutes or until softened and just beginning to brown.
- Add mushrooms, beef, and a tablespoon or so of the mushroom liquid to aide in the saute process.
- Continue to saute for another 5 minutes.
- Add soy, consume, broth, water, and barley.
- Simmer 30 minutes until barley is tender.
- Transfer servings of stew to oven-safe bowls.
- Top with your favorite cheese such as grated parmesan, or swiss.
- Place bowls under the broiler for only a couple of minutes until cheese melts and begins to lightly brown.
- Carefully remove bowls from oven and serve with your favorite bread.
WW Freestyle Info.: This soup makes approximately 10 one-cup servings. Each serving is 3 points each without cheese.
French Onion Stew
Ingredients
Ingredients:
- ~3.5 oz. Shiitake mushrooms (usually one small container), chopped
- ~8 oz. baby Portabella mushrooms (chopped)
- ~1 ½ to 2 medium yellow onions, halved and sliced
- ~2 t. freshly grated ginger
- ~4 cloves minced garlic
- ~1 tsp. salt
- ~1 ½ tsp. black pepper
- ~1 ½ c. shredded beef, such as a rump roast cooked in this method
- ~2 c. fat free beef broth
- ~1 10 ½ can beef consume (such as Campbell’s)
- ~3 T. low sodium soy sauce
- ~1 ½ - 2 c. water (adjust as needed if stew is too thick when barley cooks)
- ~1 c. uncooked barley
Instructions
- Place chopped mushrooms into a bowl.
- Cover with boiling water and let stand approximately 30 minutes.
- Spray the bottom of a large stock pot with cooking spray.
- Saute onions, garlic, and ginger in sprayed approximately 10 minutes or until softened and just beginning to brown.
- Add mushrooms, beef, and a tablespoon or so of the mushroom liquid to aide in the saute process.
- Continue to saute for another 5 minutes.
- Add soy, consume, broth, water, and barley.
- Simmer 30 minutes until barley is tender.
- Transfer servings of stew to oven-safe bowls.
- Top with your favorite cheese such as grated parmesan, or swiss.
- Place bowls under the broiler for only a couple of minutes until cheese melts and begins to lightly brown.
- Carefully remove bowls from oven and serve with your favorite bread.
Notes
This soup makes approximately 10 one-cup servings. Each serving is 3 WW Freestyle points each without cheese.