Onion and Mushroom Soup

Onion and Mushroom Soup

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Rated: 4
  • Makes: 4 servings
  • Start to Finish 40 mins
  • Serving Size: 1 3/4cup
  • Carb Grams Per Serving: 44


  • 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


  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 Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 234 cal., 5 g total fat (1 g sat. fat), 333 mg sodium, 44 g carb. (8 g fiber), 8 g pro.

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