This traditional soup becomes even more popular with this streamlined prep.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2008
Homemade Vegetable Stock
In Dutch oven, heat oil and butter over medium heat; cook onions, stirring, until rich golden-brown, about 40 minutes.
Add garlic, thyme, bay leaf, salt and pepper; cook for 5 minutes.
Add wine and bring to boil; cook until no liquid remains. Stir in stock and 2 cups (500 mL) water; bring to boil. Reduce heat, cover and simmer for 20 minutes. Discard bay leaf. (Make-ahead: Let cool; refrigerate in airtight container for up to 3 days.)
Float Gruyere Croutes on each serving; sprinkle with thyme.
Nutritional facts Per serving: about
- Sodium 781 mg
- Protein 8 g
- Calories 238.0
- Total fat 12 g
- Cholesterol 19 mg
- Saturated fat 4 g
- Total carbohydrate 25 g
- Iron 7.0
- Folate 16.0
- Calcium 18.0
- Vitamin A 6.0
- Vitamin C 5.0