Onion and Mushroom Soup
Recipe from Diabetic Living

This hearty vegetarian soup recipe combines the natural sweetness of caramelized onions with the nutty flavor of wild rice.



by 2  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    1   tablespoon 
    olive oil
  • see savings
    On Sale
    4   
    large onions, cut into 3/4-inch chunks (about 4 cups)
  • see savings
    On Sale
    1   cup 
    sliced leeks (3 medium)
  • see savings
    On Sale
    2   teaspoons 
    brown sugar
  • see savings
    On Sale
    3   cups 
    sliced fresh mushrooms, such as shiitake, button, or brown mushrooms
  • see savings
    On Sale
    1   cup 
    finely chopped carrots (2 medium)
  • see savings
    On Sale
    1  14  ounce can 
    reduced-sodium chicken broth
  • see savings
    On Sale
    1 3/4  cups 
    water
  • see savings
    On Sale
    1 1/2  cups 
    cooked wild rice or brown rice
  • see savings
    On Sale
    2   tablespoons 
    dry sherry (optional)
  • see savings
    On Sale
    1/8  teaspoon 
    pepper
  • see savings
    On Sale
    1/2  cup 
    cold water
  • see savings
    On Sale
    2   tablespoons 
    all-purpose flour

Directions
1.
In a large saucepan heat olive oil over medium-low heat. Cook onion and leeks in hot oil, covered, for 13 to 15 minutes or until onions and leeks are tender, stirring occasionally. Uncover; stir in brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes more or until onions and leeks are golden brown.
2.
Stir mushrooms and carrots into onion mixture. Cook and stir over medium heat about 3 minutes or until mushrooms are tender. Stir in chicken broth, the 1-3/4 cups water, cooked rice, sherry (if desired), and pepper.
3.
In a screw-top jar combine the 1/2 cup cold water and flour. Cover and shake until smooth; stir into the rice mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Makes four 1-3/4-cup servings.
Nutrition information
Per Serving: cal. (kcal) 234, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 44, fiber (g) 8, pro. (g) 8, vit. A (RE) 834.49, vit. C (mg) 15.35, sodium (mg) 333, calcium (mg) 60.58, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Coconut Macaroons
Coconut Macaroons

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

 Articles
Marvelous Mushrooms for Soups, Appetizers and Main Dishes
... mushrooms are a versatile ingredient that are terrific in everything from omelets to soups and salads. A... budget in recipes such as Wild Mushroom and Vegetable Gnocchi , Wild Mushroom Soup and Wild About.... Because they are mostly water, they can add moisture to gravy and burger recipes. Mushrooms are low... read more...
Dinner Tonight: Budget-Friendly Beef with Burgundy Mushrooms
... Mushrooms. Everything about this dish is just luscious and it's my favorite type of recipe: Simple... up one onion. I didn't have a Vidalia onion available, so I just used a standard yellow onion that I... like the flavor boost. I brushed off the dirt from a package of mushrooms and sliced those nice... read more...
Cauliflower Soup with Parsnips: Best of the Blogs
... thought we'd turn to our favorite blogs to see what's cooking -- like cauliflower soup, perhaps -- on some... to find this recipe for Cauliflower and Parsnip Soup -- now that's a warming healthy winter soup if ever... and Parsnip Soup for you." One thing we love about this cauliflower soup recipes are the beautiful photographs... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products