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Mushroom Onion Soup
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- #39295
A hearty soup made with fresh mushrooms, onions, chicken broth, and rice.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 cups fresh button mushrooms
3 tablespoons butter
2 medium onions, chopped
2 tablespoons all-purpose flour
5 cups low-sodium chicken broth
1 dash black pepper
1/3 cup uncooked long grain rice
1 bay leaf
2 tablespoons chopped fresh parsley
directions
Remove the stems from the mushrooms and finely chop them. Slice the mushroom caps 1/4-inch thick.
Heat the butter in a saucepan over medium heat. Add the mushrooms and onions and cook, stirring frequently, for 5 minutes.
Stir the flour into the saucepan and mix until combined. While stirring, slowly add the chicken broth. Cook, stirring constantly, until the soup comes to a boil.
Reduce the heat to a simmer. Add the black pepper, rice, and bay leaf. Cover the pan and let simmer for 15-20 minutes or until the rice is cooked.
Remove the bay leaf and sprinkle with the parsley. Serve immediately.
nutrition data
215 calories, 12 grams fat, 24 grams carbohydrates, 17 grams protein per serving.
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reviews & comments
July 13, 2009
We LOVED this soup! Very hearty with big bold flavor. I modified the recipe slightly, adding 1-2 TB of olive oil to the margarine for sauteing the onions and mushrooms. I also added 2-3 cloves of garlic. For mushrooms, I used Baby Bellas, chopped coarse, about 3 cups instead of 2. Added a bit more rice: 1/2 cup instead of 1/3 and used long-grain Jasmine rice. Let simmer 30-35 mins--a bit longer than the recipe called for. Added a dollop of low fat sour cream to each bowl of hot soup just before serving.