In a crockpot using a whisk, briskly stir together water, sugar, flour and Butter Buds until flour is dissolved. Add onions and boulillon cubes. Cover. Cook on low hor 9 to 10 hrs.

After 9 to 10 hours cooking on low, add sherry extract and not-fat grated topping.

Put soup into individual bowls. Sprinkle with fat-free croutons or cubed ry bread.

If desired top each serving with 1 teaspoon fat-free Parmesan chees. With spoon gently press the cheese into the soup. Let set for about 30 seconds to melt the cheese.

This Recipe Came From A Great Cookbook "Busy Peoples Low-Fat Cookbook"
By ~Dawn Hall~

Menu ideas: Serve with Tangy Tossed Salad (see our salad selection)

Savory Soup Index

{ Tortellini Soup } { Broccoli Soup } { Tortilla Soup }
{ Vegetable-Vegetable Soup } Cream of Mushroom Soup }
{ Tomato Patch Chicken Rice Soup } { Mushroom Barley Soup }