Onion Soup with Mushrooms
3 cups thinly sliced onions
1 1/2 cups thinly sliced leeks
1/2 cup chopped green onions
1 tablespoon butter
1 teaspoon sugar
2 cups sliced mushrooms
6 1/2 cups reduced-sodium fat-free chicken broth
Salt and pepper, to taste
1. Cook onions, leeks, and shallots in butter in large saucepan,
covered, over medium-low heat until onions are softened, about
2. Stir in sugar; cook, uncovered, until onion mixture is
golden, about 12-15 minutes.
3. Stir in mushrooms; cook over medium heat until tender,
about 5 minutes. Add broth and heat to boiling; reduce heat
and simmer, uncovered, 15 minutes.
4. Season to taste with salt and pepper.