Directions:
- Melt butter over medium-high heat in a large soup pot.
- Add carrots, onion, leek, and celery, and cook until tender, but not browned, about 10 minutes.
- Stir in the mushrooms and thyme, and cook until mushrooms have softened, about 5 minutes.
- Add stock and salt and pepper to taste and simmer, covered, for 30 minutes.
- Puree the soup in small batches in a food processor, or with an upright blender. (I often skip this step as I like chunky soups.).
- Adjust seasonings, and serve in bowls with a sprinkle of parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.84 Kcal (757 kJ) | ||
| Calories from fat | 56.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 10% | |
|---|---|---|---|
| Cholesterol | 17.38mg | 6% | |
| Sodium | 376.95mg | 16% | |
| Potassium | 884.17mg | 19% | |
| Total Carbs | 20.41g | 7% | |
| Sugars | 10.43g | 42% | |
| Dietary Fiber | 3.04g | 12% | |
| Protein | 12.6g | 25% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.9mg | 10% | |
| Calcium | 38.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 39.26 Kcal (164 kJ) | ||
| Calories from fat | 12.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 10% | |
|---|---|---|---|
| Cholesterol | 3.77mg | 6% | |
| Sodium | 81.83mg | 16% | |
| Potassium | 191.95mg | 19% | |
| Total Carbs | 4.43g | 7% | |
| Sugars | 2.26g | 42% | |
| Dietary Fiber | 0.66g | 12% | |
| Protein | 2.74g | 25% | |
| Vitamin C | 2mg | 15% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.4mg | 10% | |
| Calcium | 8.3mg | 4% | |
* 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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