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Mushroom Onion Soup

Total Time

Prep: 10 min. Cook: 25 min.

Makes

4 servings (about 1-1/2 quarts)

Even those who don't like mushrooms like this soup! I've found it's a great first course when I have friends over. Our home is a hobby farm with a view of Mississippi River bluffs. We have three daughters—20, 19 and 16.

Ingredients

  • 2 cups (8 ounces) fresh mushrooms
  • 3 tablespoons butter
  • 2 medium onions, chopped
  • 2 tablespoons all-purpose flour
  • 5 cups chicken broth
  • 1/2 teaspoon salt, optional
  • Dash pepper
  • 1/3 cup uncooked long grain rice
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley

Directions

  1. Trim mushroom stems level with the caps; finely chop stems and thinly slice caps.
  2. In a large saucepan, melt butter; add mushrooms and onions. Cook and stir over low heat for 5 minutes. Blend in flour; add broth, salt if desired, and pepper. Cook and stir until mixture comes to a boil. Reduce heat. Add rice and bay leaf; cover and simmer until the rice is tender, 15-20 minutes. Discard bay leaf. Sprinkle with parsley.

Nutrition Facts

1-1/4 cups: 118 calories, 5g fat (0 saturated fat), 1mg cholesterol, 26mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

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