Spring Onion Soup
A delicate spring onion soup infused with sage and white wine, perfect for light, flavorful starters or comfort food in cool weather, appealing to herb lovers.
Ingredients
Instructions
- Heat 1 cup of chicken broth and pour over dried mushrooms in a small bowl.
- Soak the mushrooms for 30 minutes; strain and reserve the soaking liquid.
- Finely mince the soaked mushrooms.
- In a pot, heat olive oil and add sliced Vidalia onions, cooking until soft.
- Add the minced mushrooms and cook briefly.
- Pour in the dry white wine and simmer until the liquid reduces slightly.
- Add the remaining chicken broth, sage, and season with freshly ground pepper.
- Simmer the soup for about 15 minutes to meld flavors.
- Garnish with minced Italian parsley before serving.
Nutrition & Diet Analysis (per serving)
442
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).