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


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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.
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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