Mushroom-Leek Soup Recipe

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Ingredients:

Serving

Directions:

Saute rye berries in dry pan for 4 minutes until they make popping noises. Pour into colandar and run under water. Return to pan, cover with water, and soak for at least one hour.
Bring rye berries and soaking liquid to a boil, then simmer on low heat for 45 minutes until tender.
Meanwhile, heat butter & olive oil over medium heat. Add leeks, a dash of salt, and cover to let the leeks sweat and soften, about 5 minutes.
Add chopped mushrooms and sherry. Stir and saute until mushrooms begin to soften, about 5 minutes.
Sprinkle flour over mushroom-leek mixture, stir to combine.
Add broth, thyme, bay leaf, and black pepper to taste. Stir and simmer for 15-20 minutes to let flavors meld.
To serve: spoon rye berries into soup bowls, top with mushroom soup, and add salt & pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	322.11 Kcal (1349 kJ)
Calories from fat	70.19 Kcal
		% Daily Value*
Total Fat	7.8g	12%
Cholesterol	9.17mg	3%
Sodium	809.59mg	34%
Potassium	421.1mg	9%
Total Carbs	27.25g	9%
Sugars	5.13g	21%
Dietary Fiber	5.65g	23%
Protein	8.49g	17%
Vitamin C	8.4mg	14%
Iron	3.6mg	20%
Calcium	57.5mg	6%

Amount Per 100 g
Calories	124.1 Kcal (520 kJ)
Calories from fat	27.04 Kcal
		% Daily Value*
Total Fat	3g	12%
Cholesterol	3.53mg	3%
Sodium	311.91mg	34%
Potassium	162.24mg	9%
Total Carbs	10.5g	9%
Sugars	1.97g	21%
Dietary Fiber	2.18g	23%
Protein	3.27g	17%
Vitamin C	3.2mg	14%
Iron	1.4mg	20%
Calcium	22.2mg	6%

* 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.

Tastes

salty
savory
bitter
sweet

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