Onion and Mushroom Soup
Low Sodium Recipe
Soup packed with healthful ingredients such as onions, leeks, mushrooms, carrots and rice.
1 tablespoon oil
4 large onions, cut into 3/4-inch chunks
1 cup sliced leeks
2 teaspoons brown sugar
3 cups sliced fresh mushrooms
1 cup finely chopped carrots
14-1/2-oz can low sodium chicken broth
1-3/4 cups water
1-1/2 cups cooked wild rice
2 tablespoons dry sherry (optional)
1/8 teaspoon black pepper
1/2 cup cold water
2 tablespoons all purpose flour
In a large saucepan heat 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 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.
Yield: 4 servings
Serving size 1-3/4-cup
Calories: 234; Total Fat: 5g; Saturated fat: 1g; Cholesterol: 0mg; Protein: 8g; Carbohydrates: 44g; Fiber: 8g; Sodium: 333mg