Onion and Mushroom Soup

Makes 4 (1 3/4 cup) servings

234 Calories
5 grams Fat
44 grams Carbs
8 grams Fiber
8 grams Protein


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

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 4-5 minutes more or until onions and leeks are golden brown.

Stir mushrooms and carrots into mixture. Cook and stir over medium heat about 3 minutes or until mushroom are tender. Stir in chicken broth the 1 3/4 cups water, cooked rice, sherry (if desired), and pepper.

In a screw-top jar combine the 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.