Onion and Mushroom Soup Low Salt/Sodium Recipe

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Onion and Mushroom Soup
Low Salt/Sodium Recipe

Ingredients:
1 tablespoon olive oil
Four large onions, cut into 3/4-inch chunks (about 4 cups)
1 cup sliced leeks (three medium)
2 teaspoons brown sugar
3 cups sliced fresh mushrooms
1 cup finely chopped carrots (two medium)
One, 14-1/2-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:
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 four to five minutes more or until onions and leeks are golden brown. Stir mushrooms and carrots into onion mixture. Cook and stir over medium heat about three minutes or until mushrooms 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 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. Recipe makes four 1-3/4-cup servings.

Nutrition facts per serving:
Calories: 234
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
Protein: 8g
Total Carbohydrate: 44g
Dietary Fiber: 8g
Sodium: 333mg

Low Salt

Onion and Mushroom SoupLow Salt/Sodium Recipe

Onion and Mushroom Soup
Low Salt/Sodium Recipe