Onion and Mushroom Soup This hearty soup combines the natural sweetness of caramelized onions with the nutlike flavor of wild rice.
Ingredients
* 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
Directions
1. 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 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 1-3/4 cups water, cooked rice, sherry (if desired), and pepper.
3. In a screw-top jar combine the 1/2 cup 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. Makes four 1-3/4-cup servings.
Food exchanges: 1-1/2 Starch, 4 Vegetable, 1/2 Fat
