Change text size
Rate and Comment
Print
ShareOnion and Mushroom Soup
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 234
- Protein(gm): 8
- Carbohydrate(gm): 44
- Fat, total(gm): 5
- Saturated fat(gm): 1
- Dietary Fiber, total(gm): 8
- Vitamin A(RE): 834
- Vitamin C(mg): 15
- Sodium(mg): 333
- Calcium(DV %): 61
- Iron(DV %): 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.
Add your rating
Your Rating:
Please confirm your comment by answering the question below and clicking "Submit Comment."
