Directions:
- MELT the butter in a 6 quart pan.
- ADD the leeks and onion and saute over medium heat until slightly softened, about 3 minutes.
- LOWER the heat, cover the pan, and cook for 30 minutes, stirring occcasionally. Add the mushrooms, stir to combine, cover and cook 10 minutes longer.
- RAISE the heat to medium, stir in the flour, and cook 3 minutes, stirring occasionally.
- ADD the thyme, bay leaf, stock, salt and pepper.
- SIMMER, partially covered for about 10 minutes.
- COOL the soup lightly, then discard the bay leaf and puree the soup with an immersion blender.
- RETURN the puree soup to the saucepan and add the cream.
- COOK over low heat until heated through but do not let the soup boil. Taste and adjust the seasonsings.
- LADLE into warm bowls and garnish with parsley and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.31 Kcal (1362 kJ) | ||
| Calories from fat | 191.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.25g | 33% | |
|---|---|---|---|
| Cholesterol | 54.95mg | 18% | |
| Sodium | 826.71mg | 34% | |
| Potassium | 376.43mg | 8% | |
| Total Carbs | 25.11g | 8% | |
| Sugars | 6.42g | 26% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 12.22g | 24% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 51.1mg | 284% | |
| Calcium | 64.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 80.32 Kcal (336 kJ) | ||
| Calories from fat | 47.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 33% | |
|---|---|---|---|
| Cholesterol | 13.57mg | 18% | |
| Sodium | 204.12mg | 34% | |
| Potassium | 92.94mg | 8% | |
| Total Carbs | 6.2g | 8% | |
| Sugars | 1.59g | 26% | |
| Dietary Fiber | 0.79g | 13% | |
| Protein | 3.02g | 24% | |
| Vitamin C | 2.1mg | 14% | |
| Iron | 12.6mg | 284% | |
| Calcium | 15.9mg | 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.
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