Onion, Leek And Mushroom Soup (diabetic Friendly)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 large onions, cut into 3/4-inch chunks (about 4 cups)
• 1 cup sliced leek (3 medium)
• 1 teaspoon splenda brown sugar blend (or 2 tsps brown sugar)
• 3 cups sliced fresh mushrooms, such as shiitake, button or 3 cups brown button mushrooms
• 1 cup finely chopped carrot (2 medium)
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 3/4 cups de-fatted beef broth (also reduced-sodium and should not be too strong)
• 1 1/2 cups cooked wild rice or 1 1/2 cups brown rice
• 2 tablespoons dry sherry (optional)
• 1/2 teaspoon black pepper
• 1/2 cup cold water
• 2 tablespoons all-purpose flour

Recipe

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