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 : Not yet rated

rwood1117775 says:

It is only 2 teaspoons, so that will not hurt a diabetic. It is just to add a little sweetness. Yo......

Nutrition Facts Per Serving:

Calories 234
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	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.

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