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Apple Onion Soup (meat)

Contributed by Eileen Goltz.

1 tablespoon oil
2 large onions, 8 oz. each, sliced
1/2 tablespoon chopped fresh rosemary or 1/2 teaspoon crushed dried
1/2 tablespoon chopped fresh thyme or 1/2 teaspoon crushed dried
2 tablespoons soy sauce
3 medium Granny Smith or Mutsu apples, about 1 pound total, peeled, cored, and cut into thin slices
6 cups (1.4 l) fat-free, no-salt-added canned chicken broth
salt (optional)
freshly ground pepper to taste
a few rice or chow mein noodles for garnish

Instructions:

Heat the oil in a large pot over medium heat. Add onions, rosemary, and thyme; sauté until onions wilt, about 3 minutes, stirring frequently.  Add the soy sauce, apples, and broth. Bring to a boil, lower heat, and simmer, partially covered, for 15 minutes. Taste and add salt (if using) and pepper. Ladle hot into soup bowl, sprinkling each portion with a few chow mein or rice noodles for garnish. Serve at once. 

Special InstructionsDiabetic Exchanges: 1 carbohydrate (1/2 fruit, 1 1/2 vegetable)