Directions:
- Heat oil in a 4-quart pot over moderate heat. Add the next 4 ingredients (through thyme); cover. Cook, stirring occasionally, about 16 minutes or until the onions begin to color.
- Uncover and cook, stirring, 10 minutes or until onions are golden.
- Stir in flour; cook for 2 minutes. Pour vermouth carefully into pan from measuring cup, scraping browned bits from bottom of pan. Cook 2 minutes more or until liquid is almost gone. Add broth, 2 cups water, Worcestershire, and Parmesan cheese. Bring to a simmer; cook 20 minutes.
- Remove bay leaf, and ladle soup into bowls. Top each with sour cream and sprinkle of black pepper. Serve.
- Time-saver alert! Make a double batch of this soup and freeze in an airtight container for up to three months. Just thaw, heat, and serve for a last-minute dinner.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1791.08 Kcal (7499 kJ) | ||
| Calories from fat | 1075.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 119.51g | 184% | |
|---|---|---|---|
| Cholesterol | 17.2mg | 6% | |
| Sodium | 2955.88mg | 123% | |
| Potassium | 2591.44mg | 55% | |
| Total Carbs | 133.86g | 45% | |
| Sugars | 14.85g | 59% | |
| Dietary Fiber | 24.33g | 97% | |
| Protein | 39.35g | 79% | |
| Vitamin C | 41.2mg | 69% | |
| Iron | 3.4mg | 19% | |
| Calcium | 464.2mg | 46% | |
| Amount Per 100 g | |||
| Calories | 81.72 Kcal (342 kJ) | ||
| Calories from fat | 49.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.45g | 184% | |
|---|---|---|---|
| Cholesterol | 0.78mg | 6% | |
| Sodium | 134.86mg | 123% | |
| Potassium | 118.23mg | 55% | |
| Total Carbs | 6.11g | 45% | |
| Sugars | 0.68g | 59% | |
| Dietary Fiber | 1.11g | 97% | |
| Protein | 1.8g | 79% | |
| Vitamin C | 1.9mg | 69% | |
| Iron | 0.2mg | 19% | |
| Calcium | 21.2mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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