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Onion and Mushroom Soup

This hearty vegetarian soup recipe combines the natural sweetness of caramelized onions with the nutty flavor of wild rice.

MAKES: 4 servings

SERVING SIZE: 1 3/4 cup YIELD: 7 cups

CARB GRAMS PER SERVING: 44

Rated :

by 4 people

Nutrition Facts Per Serving:

Servings Per Recipe: 4
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
vit. C(mg): 15
sodium(mg): 333
calcium(mg): 61
iron(mg): 4

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.

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