This hearty vegetarian soup recipe combines the natural sweetness of caramelized onions with the nutty flavor of wild rice. Source: Diabetic Living Magazine

Diabetic Living Magazine
Advertisement

Ingredients

Directions

  • Heat olive oil in a large saucepan 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.

    Advertisement
  • 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.

  • Combine the 1/2 cup cold water and flour in a screw-top jar. Cover and shake until smooth; stir into the rice mixture. Cook and stir until slightly thick and bubbly. Cook and stir for 1 minute more.

Nutrition Facts

182 calories; 2.7 g total fat; 0.4 g saturated fat; 211 mg sodium. 431 mg potassium; 37.4 g carbohydrates; 4.6 g fiber; 8 g sugar; 5.3 g protein; 3333 IU vitamin a iu; 10 mg vitamin c; 54 mcg folate; 59 mg calcium; 1 mg iron; 43 mg magnesium;