Mushroom/onion soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh mushrooms -- 8 oz. |
| 3 | tablespoons | Butter or margarine |
| 2 | mediums | Onions -- chopped |
| 2 | tablespoons | All-purpose flour |
| 5 | cups | Chicken broth |
| ½ | teaspoon | Salt -- optional |
| 1 | dash | Pepper |
| ⅓ | cup | Uncooked long grain rice |
| 1 | each | Bay leaf |
| 2 | tablespoons | Fresh parsley -- chopped |
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 and pepper. Cook, stirring constantly, until mixture boils. Reduce heal. Add rice and bay leaf; cover and simmer for 15-20 minutes or until the rice is tender. Discard bayleaf. Sprinkle with parsley. Yield: 4 servings (about 1-½ qts.). Diabetic Exchanges: One serving (prepared with margarine, low·sodium broth and no added salt) equals 1 vegetable, 1 fat, ½ starch; also, 118 calories, 26 mg sodium, 1 mg cholesterol,l0 gm carbohydrate, 8 gm protein, 5 gm fat.
Recipe By : Country Woman