Recipe Image

Onion & Mushroom Soup

  • 40 m
  • 40 m
Diabetic Living Magazine
“This hearty vegetarian soup recipe combines the natural sweetness of caramelized onions with the nutty flavor of wild rice.”


    • 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


  • 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.
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