Mushroom -potato Leek Soup Recipe

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Mushroom -potato Leek Soup
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Ingredients:

Directions:

  1. Rehydrate the dried mushrooms, for at least 30 minutes.. Squeeze moisture out of the mushrooms and slice. Add the mushroom water to the soup pot when the water is being added.
  2. In heavy-bottomed pan, heat 2 tsp. olive oil . Throw the sliced leeks in and stir to cover bottom of pan, cover and let them steam for 5 minutes. Before the leeks brown, add the celery carrots and onion, and saute in bottom of pan. After about 3 or 4 minutes, add the spices and water to cover. As it comes to a boil, throw in the sliced mushrooms and the potato pieces. Now cover and simmer for about an hour. That's it! Delicious fare.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 115.97 Kcal (486 kJ)
Calories from fat 23.82 Kcal
% Daily Value*
Total Fat 2.65g 4%
Sodium 1634.61mg 68%
Potassium 908.53mg 19%
Total Carbs 13.88g 5%
Sugars 6.39g 26%
Dietary Fiber 2.26g 9%
Protein 8.76g 18%
Vitamin C 7.1mg 12%
Vitamin A 0.2mg 5%
Iron 0.9mg 5%
Calcium 74mg 7%
Amount Per 100 g
Calories 24.8 Kcal (104 kJ)
Calories from fat 5.09 Kcal
% Daily Value*
Total Fat 0.57g 4%
Sodium 349.51mg 68%
Potassium 194.26mg 19%
Total Carbs 2.97g 5%
Sugars 1.37g 26%
Dietary Fiber 0.48g 9%
Protein 1.87g 18%
Vitamin C 1.5mg 12%
Iron 0.2mg 5%
Calcium 15.8mg 7%

* 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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Recipe Tags

Weightwatchers Points

  • 2.1
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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