Onion and Mushroom Soup


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
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It is only 2 teaspoons, so that will not hurt a diabetic. It is just to add a little sweetness. You could also substitute splenda brown sugar.
1/20/2010 10:27:15 AM Report AbuseWhy use brown sugar if this is for diabetics?
1/9/2010 05:32:29 PM Report Abuse