FLAVORFUL ONION SOUP

1 tbsp butter
1 medium yellow onion, thinly sliced
5 1/2 cups water
1 tbsp + 2 tsps beef-flavored bouillon granules
1/2 tsp Worcestershire sauce

Melt butter in a large saucepan over low heat. Add the onion slices to the butter. Cover the saucepan and cook over low heat for 20 minutes or until the onion is lightly browned, stirring occasionally. Add water, bouillon granules, and Worcestershire sauce stirring well. Cover and bring to a boil. Reduce heat and simmer 10 minutes. Serve hot with seasoned croutons and Parmesan cheese, if desired.

VEGETABLE-CHEESE SOUP

1 pkg (10-oz) frozen mixed vegetables, thawed
1 small onion, diced
2 tbsp flour
1 tsp Italian seasoning blend
1/4 tsp salt
1/8 tsp pepper
1tsp chicken-flavored bouillon granules
1 cup water
1 cup fat-free milk
1/4 cup shredded low-fat process American cheese
2 tsp Dijon mustard

In a medium saucepan, combine thawed vegetables and diced onion. In a small bowl, combine flour, Italian herb blend, salt and pepper, stirring well to mix. Add flour mixture to vegetables and stir to coat well. Dissolve bouillon granules in water and milk; add to saucepan, and bring to a boil. Cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Reduce heat to low and add cheese and mustard, stirring to blend. Serve immediately.

6 servings of 1 cup each. Per serving: 80 calories, 12 g carbs, 5 g protein

Enjoy!

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