A Different Onion Soup

We received onions in 2 of the last 3 shares and while I like French onion soup, I wasn't really in the mood. So, I went searching for something different . Here's what I found.

 Onion and Mushroom Soup
Adapted from: http://www.recipe.com/onion-and-mushroom-soup/ 

• 1 tablespoon  olive oil
• 4 large  onions*, cut in half & then sliced (about 4 cups)
• 1 large red onion*, cut in half & sliced (about 1 cup)
• 2 teaspoons  brown sugar
• 3 cups  sliced fresh mushrooms
• 1 cup  finely chopped carrots* (2 medium)
• 1 1/2 cups homemade chicken stock*
• 1-3/4 cups  water
• 1-1/2 cups  cooked wild rice or brown rice
• 2 tablespoons white wine (I used vognier)
• 1/8 teaspoon  pepper
• 1/2 cup  cold water
• 2 tablespoons spelt flour*

   

  1. In a large saucepan heat olive oil over medium-low heat. Cook onions in hot oil, covered, for 13 to 15 minutes or until onions 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.

   

  2. Stir mushrooms and carrots into onion mixture. Cook and stir over medium heat about 3 minutes or until mushrooms are tender. Stir in chicken stock, the 1-3/4 cups water, cooked rice, wine, and pepper.

   

  3. In a screw-top jar combine the 1/2 cup cold 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. Makes four 1-3/4-cup servings.

   

  

  *CSA ingredients