Onion and Mushroom Soup

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

Recipe from Diabetic Living
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  • 1 tablespoon olive oil
  • 4 large onions, cut into 3/4-inch chunks (about 4 cups)
  • 1 cup sliced leeks (3 medium)
  • 2 teaspoons brown sugar
  • 3 cups sliced fresh mushrooms, such as shiitake, button, or brown mushrooms
  • 1 cup finely chopped carrots (2 medium)
  • 1 14 ounce can reduced-sodium chicken broth
  • 1 3/4 cups water
  • 1 1/2 cups cooked wild rice or brown rice
  • 2 tablespoons dry sherry (optional)
  • 1/8 teaspoon pepper
  • 1/2 cup cold water
  • 2 tablespoons all-purpose flour
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.
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.
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
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