Directions:
- Clean and slice the mushrooms. Trim the leek, discarding the roots and dark green portions. Chop it fairly finely, and rinse and drain well.
- Melt the butter in a large saucepan over medium-high heat, and saute the leeks and mushrooms until soft and lightly browned.
- Add the chicken stock, and reduce to a simmer.
- Drain the artichokes, and chop them finely. Add them to the soup.
- Season with the lightly crushed peppercorns, lemon juice and sherry. Check seasoning, and adjust with a little salt if needed.
- Simmer for 5 minutes further, then serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.42 Kcal (701 kJ) | ||
| Calories from fat | 111.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.38g | 19% | |
|---|---|---|---|
| Cholesterol | 30.74mg | 10% | |
| Sodium | 19.08mg | 1% | |
| Potassium | 128.61mg | 3% | |
| Total Carbs | 6.5g | 2% | |
| Sugars | 1.45g | 6% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 1.6g | 3% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 240.66 Kcal (1008 kJ) | ||
| Calories from fat | 160.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.79g | 19% | |
|---|---|---|---|
| Cholesterol | 44.19mg | 10% | |
| Sodium | 27.43mg | 1% | |
| Potassium | 184.87mg | 3% | |
| Total Carbs | 9.35g | 2% | |
| Sugars | 2.08g | 6% | |
| Dietary Fiber | 1.41g | 4% | |
| Protein | 2.31g | 3% | |
| Vitamin C | 7.5mg | 9% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.9mg | 3% | |
| Calcium | 30.1mg | 2% | |
* 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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