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.
Mushroom Onion Soup
Mushroom Onion Soup
Prep Time
10 min
Cook Time
25 min
Yield
4 servings (about 1-1/2 quarts)
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
- Trim mushroom stems level with the caps; finely chop stems and thinly slice caps.
- 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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