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.

Onion and Mushroom Soup

by 2  people

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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 
  • 1 1/2  cups 
    cooked wild rice or brown rice
  • 2   tablespoons 
    dry sherry (optional)
  • 1/8  teaspoon 
  • 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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