French Style Onion & Mushroom Soup

This week we adapted a low sodium French onion soup recipe to our tastes by adding mushrooms and changing up how the bread and cheese are used in the recipe (because I don't dig soggy bread). The soup was rich, tasty and surprisingly filling. Here is how we made it:

RECIPE: French Style Onion & Mushroom Soup (4 servings)
Sodium = 325 mg/serving

For the croutons --

1/2 french bread loaf (about 6-8 slices), slightly stale, cut into cubes
4 T unsalted butter
1/2 t dried thyme

Preheat oven to 425F. Melt butter in baking dish in hot oven. Add bread cubes and thyme, toss to coat evenly. Bake, stirring often, until light golden brown and crisp. Remove from oven, set aside to cool.

For the soup --

1 lb onions, sliced into half rings
8 oz mushrooms, sliced
4 T unsalted butter
4 cups organic low sodium beef broth
1 T Worcestershire sauce
1 t low sodium soy sauce
dash of hot sauce (optional)
1/4 t No Salt (KCl)
freshly ground black pepper
4 oz Swiss cheese, shredded
Croutons (see recipe above)

Melt butter in dutch oven on medium heat. Add mushrooms and onions, stir. Cover and cook on medium low for about 15 minutes on medium low heat, stirring occasionally. Uncover and reduce liquids for about 5 more minutes. Add beef broth, Worcestershire sauce, soy sauce and hot sauce, KCl and black pepper, then bring to a boil. Reduce heat and simmer for 5-10 minutes. Preheat broiler while soup simmers.

To serve --

Ladle soup into oven-proof bowls. Layer with croutons and top with shredded cheese, then place under broiler for a couple of minutes, until cheese is melted and just starting to become spotty brown. Handle hot bowls with care, placing them on a plate for transport. Serve immediately.