Directions:
- Heat oil in a non-stick skillet over medium heat. Add mushrooms and leeks and cook about 4 minutes, stirring, until the leeks are tender.
- In a small bowl, stir together chicken broth and cornstarch. Stir the mixture into the mushrooms and leeks. Bring to a simmer and cook until thickened.
- Stir in sour cream, lemon juice and tarragon, and heat just until warmed. Do not let boil or sour cream will separate.
- Season with salt and pepper, to taste.
- Serve over cooked chicken breasts or fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.14 Kcal (612 kJ) | ||
| Calories from fat | 74.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.26g | 13% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 3% | |
| Sodium | 103.41mg | 4% | |
| Potassium | 523.97mg | 11% | |
| Total Carbs | 13.56g | 5% | |
| Sugars | 1.82g | 7% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 6.05g | 12% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 122.5mg | 681% | |
| Calcium | 140mg | 14% | |
| Amount Per 100 g | |||
| Calories | 65.25 Kcal (273 kJ) | ||
| Calories from fat | 33.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 13% | |
|---|---|---|---|
| Cholesterol | 4.49mg | 3% | |
| Sodium | 46.17mg | 4% | |
| Potassium | 233.95mg | 11% | |
| Total Carbs | 6.05g | 5% | |
| Sugars | 0.81g | 7% | |
| Dietary Fiber | 0.4g | 4% | |
| Protein | 2.7g | 12% | |
| Vitamin C | 2.8mg | 10% | |
| Iron | 54.7mg | 681% | |
| Calcium | 62.5mg | 14% | |
* 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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