Onion & Mushroom Soup
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.