Directions:
- In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
- Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture.
- In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 12 servings (3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.98 Kcal (829 kJ) | ||
| Calories from fat | 85.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.45g | 15% | |
|---|---|---|---|
| Cholesterol | 28.97mg | 10% | |
| Sodium | 672.07mg | 28% | |
| Potassium | 476.02mg | 10% | |
| Total Carbs | 23.82g | 8% | |
| Sugars | 4.17g | 17% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 3.6g | 7% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 1.2mg | 7% | |
| Calcium | 46.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 73.32 Kcal (307 kJ) | ||
| Calories from fat | 31.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 15% | |
|---|---|---|---|
| Cholesterol | 10.73mg | 10% | |
| Sodium | 248.9mg | 28% | |
| Potassium | 176.29mg | 10% | |
| Total Carbs | 8.82g | 8% | |
| Sugars | 1.54g | 17% | |
| Dietary Fiber | 1g | 11% | |
| Protein | 1.33g | 7% | |
| Vitamin C | 4.7mg | 21% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 0.5mg | 7% | |
| Calcium | 17.1mg | 5% | |
* 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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