Onion & Mushroom Soup

Onion & Mushroom Soup

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From: Diabetic Living Magazine

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

Ingredients 4 servings

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Original recipe yields 4 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon olive oil
  • 4 large onions, cut into ¾-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
  • 1¾ cups water
  • 1½ cups cooked wild rice or brown rice
  • 2 tablespoons dry sherry (optional)
  • ⅛ teaspoon ground pepper
  • ½ cup cold water
  • 2 tablespoons all-purpose flour

Preparation

  • Prep

  • Ready In

  1. 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.
  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 1¾ cups water, cooked rice, sherry (if desired) and pepper.
  3. Combine the ½ 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 information

  • Serving size: 1¾ cups
  • Per serving: 182 calories; 3 g fat(0 g sat); 5 g fiber; 37 g carbohydrates; 5 g protein; 54 mcg folate; 0 mg cholesterol; 8 g sugars; 3,333 IU vitamin A; 10 mg vitamin C; 59 mg calcium; 1 mg iron; 211 mg sodium; 431 mg potassium
  • Nutrition Bonus: Vitamin A (67% daily value)
  • Carbohydrate Servings:

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