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.
Tips & Substitutions
For a deeper flavor, consider using homemade chicken broth instead of store-bought. You can substitute the dried mushrooms with fresh ones if you prefer, but be sure to sauté them longer to achieve the same depth of flavor. If you want a creamier soup, a splash of heavy cream can be added at the end. This soup pairs beautifully with Chicken Melba for a delightful meal.
Serving Suggestions
Serve the Spring Onion Soup hot, garnished with a sprinkle of fresh parsley for color. It pairs well with crusty bread or a light salad for a complete meal. For a heartier option, serve it alongside Chicken Asparagus Supreme to create a balanced dinner plate.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of broth if it thickens too much. Avoid microwaving as it may alter the texture of the ingredients.
Nutrition & Diet Analysis (per serving)
Each serving of Spring Onion Soup contains roughly 486 calories, with 15g protein, 66g carbohydrates, and 20g fat. It is an excellent source of vitamin D (472% of the Daily Value), protein (30% of the Daily Value), and potassium (28% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 702mg per serving (31% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by substituting the chicken broth with vegetable broth and omitting the wine or using a non-alcoholic wine alternative. This will maintain the flavor while making it suitable for a vegetarian diet.
How can I enhance the flavor of the soup?
You can enhance the soup's flavor by adding a bay leaf during cooking or incorporating a splash of lemon juice just before serving for brightness. Additionally, a pinch of red pepper flakes can add a subtle heat that complements the other flavors.
Can I freeze this soup?
Yes, you can freeze the soup for up to 2 months. Allow it to cool completely before transferring to freezer-safe containers. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stove, adding a bit of broth to restore consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).