Onion, Leek And Mushroom Soup (Diabetic Friendly) - cooking recipe

Ingredients

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

Preparation

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.
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.
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.