Directions:
- In a large saucepan, saute the asparagus, mushrooms and leeks in butter for 10 minutes or until tender. Stir in the flour, salt and pepper until blended.
- Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in corn and pimientos; heat through. Yield: 7 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.17 Kcal (1232 kJ) | ||
| Calories from fat | 166.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.49g | 28% | |
|---|---|---|---|
| Cholesterol | 52.98mg | 18% | |
| Sodium | 474.15mg | 20% | |
| Potassium | 455.47mg | 10% | |
| Total Carbs | 26.29g | 9% | |
| Sugars | 3.71g | 15% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 6.65g | 13% | |
| Vitamin C | 14.7mg | 25% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.4mg | 13% | |
| Calcium | 121.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 93.88 Kcal (393 kJ) | ||
| Calories from fat | 53.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.9g | 28% | |
|---|---|---|---|
| Cholesterol | 16.91mg | 18% | |
| Sodium | 151.32mg | 20% | |
| Potassium | 145.36mg | 10% | |
| Total Carbs | 8.39g | 9% | |
| Sugars | 1.18g | 15% | |
| Dietary Fiber | 0.79g | 10% | |
| Protein | 2.12g | 13% | |
| Vitamin C | 4.7mg | 25% | |
| Iron | 0.8mg | 13% | |
| Calcium | 38.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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