onion, leek and mushroom soup (diabetic friendly)

Name: Onion, Leek and Mushroom Soup (Diabetic Friendly)
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Canadian
Ingredients: 1 tablespoon(s) olive oil; 4 large onions, cut into 3/4-inch chunks (about 4 cups); 1 cup(s) sliced leek; 1 teaspoon(s) splenda brown sugar blend; 3 cup(s) sliced fresh mushrooms, such as shiitake, button or brown button mushrooms; 1 cup(s) finely chopped carrot (2 medium); 1 can(s) (14 ounce) can low-sodium chicken broth; 1 3/4 cup(s) de-fatted beef broth (also low-sodium and should not be too strong); 1 1/2 cup(s) cooked wild rice or 1 1⁄2 cups brown rice; 2 tablespoon(s) dry sherry (optional); 1/2 teaspoon(s) fresh ground black pepper; 1/2 cup(s) cold water; 2 tablespoon(s) all-purpose flour

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

This hearty soup combines the natural sweetness of caramelized onions with leek and mushrooms. The nutty flavor of wild rice adds something special. You can use brown rice if you prefer. This can be vegetarian by using veggie broth in place of the ask for meat broth. A food processor will make short work of the chopping.

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yield 4 -6

prep time 20 Min

cook time 25 Min

method Stove Top

Ingredients For onion, leek and mushroom soup (diabetic friendly)

1 Tbsp

olive oil
4 lg

onions, cut into 3/4-inch chunks (about 4 cups)
1 c

sliced leek
1 tsp

splenda brown sugar blend
3 c

sliced fresh mushrooms, such as shiitake, button or brown button mushrooms
1 c

finely chopped carrot (2 medium)
1 can

(14 ounce) can low-sodium chicken broth
1 3/4 c

de-fatted beef broth (also low-sodium and should not be too strong)
1 1/2 c

cooked wild rice or 1 1⁄2 cups brown rice
2 Tbsp

dry sherry (optional)
1/2 tsp

fresh ground black pepper
1/2 c

cold water
2 Tbsp

all-purpose flour

How To Make onion, leek and mushroom soup (diabetic friendly)

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.

2
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.
3
Stir mushrooms and carrots into onion mixture. Cook and stir over medium heat about 3 minutes or until mushrooms are tender.
4
Stir in chicken broth, the 1-3/4 cups beef broth, cooked rice, sherry (if desired), and pepper.
5
In a screw-top jar combine the 1/2 cup cold water and flour. Cover and shake until smooth; stir into the soup mixture.
6
Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Makes four 1-3/4-cup servings.
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