Onion and Mushroom Soup

This hearty soup combines the natural sweetness of caramelized onions with the nutlike flavor of wild rice.

CARB GRAMS PER SERVING: 44

Rated :

by 1person

KarenOrfitelli says:

Splenda brown sugar doesn't caramelize. It doesn't even melt.

Nutrition Facts Per Serving:

Calories234
Total Fat (g)5
Saturated Fat (g)1
Cholesterol (mg)0
Sodium (mg)333
Carbohydrate (g)44
Fiber (g)8
Protein (g)8
Vitamin A (DV%)81
Vitamin C (DV%)26
Calcium (DV%)6
Iron (DV%)21

Diabetic Exchanges

1	tablespoonolive oil
4	largeonions, cut into 3/4-inch chunks (about 4 cups)
1	cupsliced leeks (3 medium)
2	teaspoonsbrown sugar
3	cupssliced fresh mushrooms, such as shiitake, button, or brown mushrooms
1	cupfinely chopped carrots (2 medium)
1	14-ounce canreduced-sodium chicken broth
1-3/4	cupswater
1-1/2	cupscooked wild rice or brown rice
2	tablespoonsdry sherry (optional)
1/8	teaspoonpepper
1/2	cupcold water
2	tablespoonsall-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.

Food exchanges: 1-1/2 Starch, 4 Vegetable, 1/2 Fat