Recipe #83: Onion & Mushroom Soup

Nick and I love two ingredients in just about any meal:  onions and mushrooms.  So when I found this recipe in my new cookbook (Better Homes and Gardens Fresh and Easy Meals), I knew it would be perfect!

I was a little lax on amounts (adding more of ingredients than called for, mostly), and I used different types of onions and mushrooms (see my notes), but it turned out great.  It made a TON, much more than the 4 servings the book told me.

One major thing that differed from the picture in the book..... my onions never browned.  I don't know if it's because maybe I didn't add enough brown sugar, or what.... I'll have to try tweaking it next time.  The result was still good though, just not as photogenic.

INGREDIENTS:

1 tablespoon olive oil
4 large onions, cut into 3/4 inch chunks (about 4 cups) ~I used 3 very large onions, 1 spanish, 2 yellow
1 cup sliced leeks (3 medium)  ~I used 2 large leeks, and it made much more than 1 cup
2 teaspoons brown sugar
3 cups sliced fresh mushrooms ~I used baby portobellos and shiitake mushrooms.
1 cup finely chopped carrots (about 2 medium)
1 14.5oz can reduced-sodium chicken broth
1.75 cups water
1.5 cups cooked wild or brown rice ~I used a bag of Uncle Ben's 90 Second Rice
2 tablespoons dry sherry (optional)  ~I used some dry white wine instead
1/2 cup cold water
2 tablespoons all-purpose flour

DIRECTIONS:

In a large sauce pan or pot, heat olive oil over medium-low heat.  Cook onion and leeks in hot oil, covered, for 13-15 minutes or until onions and leeks are tender, stirring occasionally.  Uncover; stir in brown sugar.  Cook and stir over medium-high heat for 4-5 minutes more or until onions and leeks are golden brown.  (They never turned brown for me...)

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 1.75 cups water, cooked rice, sherry (if desired), and pepper.

In a screw top jar (or something that's completely seal-able), combine the 1/2 cup of water and flour.  Cover and shake until smooth; stir into the rice mixture.  Cook and stir until slightly thickened and bubbly.  Cook and stir for 1 minute more.  (I let mine simmer for a little while and served it with crusty toasted bread.)

 

My gorgeous leeks before cutting...

 

A shiitake mushroom