Onion and Mushroom Soup
This hearty vegetarian soup recipe combines the natural sweetness of caramelized onions with the nutty flavor of wild rice.
Ingredients
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1 tablespoon olive oil
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4 large onions, cut into 3/4-inch chunks (about 4 cups)
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1 cup sliced leeks (3 medium)
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2 teaspoons brown sugar
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3 cups sliced fresh mushrooms, such as shiitake, button, or brown mushrooms
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1 cup finely chopped carrots (2 medium)
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1 14-ounce can reduced-sodium chicken broth
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1-3/4 cups water
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1-1/2 cups cooked wild rice or brown rice
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2 tablespoons dry sherry (optional)
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1/8 teaspoon pepper
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1/2 cup cold water
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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.
Food exchanges
1-1/2 Starch, 4 Vegetable, 1/2 Fat
Nutrition information
Calories 234, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 333 mg, Carbohydrate 44 g, Fiber 8 g, Protein 8 g. Daily Values: Vitamin A 81%, Vitamin C 26%, Calcium 6%, Iron 21%.
Percent Daily Values are based on a 2,000 calorie diet
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