Onion and Mushroom Soup

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, such as shiitake, button, or brown 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