Portobello Mushroom Soup
Arugula Ciabatta Toast
Ingredients
- ½ onion, chopped
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 2 (8-oz) pkg sliced baby portobello mushrooms
- ½ Tbsp fresh thyme leaves
- ½ Tbsp cornstarch
- 1 (32-oz) carton low-sodium vegetable broth, divided
- ¼ tsp kosher salt
- ¼ tsp pepper
- ½ cup half-and-half
- 6 Tbsp freshly grated Parmesan cheese
Instructions
- Cook onion in hot oil in a Dutch over medium-high heat 2 to 3 minutes or until tender. Add garlic; cook 1 minute or until fragrant.
- Stir in mushrooms and thyme; cook 5 to 7 minutes or until mushrooms are browned and tender, stirring occasionally.
- Whisk together cornstarch and ½ cup broth. Add remaining broth and cornstarch mixture to pot. Bring to a boil; simmer 10 minutes. Sprinkle with salt and pepper.
- Reduce heat; stir in half-and-half and cheese. Cook just until thoroughly heated. Garnish with additional thyme and cheese, if desired.
Side Dish Ingredients
- 4 oz ciabatta bread
- ½ cup whole milk ricotta cheese
- 1 cup baby arugula
- 1½ Tbsp olive oil
- 1½ Tbsp balsamic vinegar
Side Dish Instructions
- Preheat broiler. Cut bread into 3 slices. Place bread, cut sides up, on a baking sheet; coat lightly with cooking spray.
- Broil 2 to 3 minutes or until toasted. Spread cheese on bread; top with arugula, and drizzle with oil and vinegar. Cut into squares.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
217
|
230
|
447
|
| Fat (g) | 13 | 12 | 25 |
| Sat. Fat (g) | 5 | 4 | 9 |
| Protein (g) | 12 | 8 | 20 |
| Carb (g) | 16 | 21 | 37 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 629 | 207 | 836 |
| T. Sugs (g) | 7 | 4 | 11 |
| A. Sugs (g) | 0 | 3 | 3 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
