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

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