RELATED RECIPES
Rustic Root Vegetable & Lentil Stew
Garlic Chicken and Vegetable Pot Pie
Mushroom Soup with Potatoes and Dill
Add to Calendar
Add as Favorite
 
 
 
 
 
40 minutes
12 servings
dairy-free
(?)
Has dairy from:
butter
heavy cream
gluten-free
(?)
Has gluten from:
chicken broth
all-purpose flour
kid friendly
has meat
(?)
Has meat from:
chicken broth
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
butter
chicken broth
heavy cream
vegetarian
(?)
Not vegetarian due to:
chicken broth
pescatarian
(?)
Not pescatarian due to:
chicken broth
paleo
(?)
Not paleo due to:
all-purpose flour
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.7% of RDA
• Calories: 7.6% of RDA
• Carbs: 6.3% of RDA
• Fat (total lipid): 13.8% of RDA
• Fiber: 6.5% of RDA
• Fructose: 0.3% of RDA
• Protein: 6.5% of RDA
• Sodium: 50.0% of RDA
• Sugar: 8.9% of RDA
• Vitamin A (IU): 83.3% of RDA
• Vitamin B6: 11.6% of RDA
• Vitamin C: 12.1% of RDA
• Iron: 1.0% of RDA
• Magnesium: 7.0% of RDA
• Manganese: 4.1% of RDA
• Niacin: 22.4% of RDA
• Potassium: 10.7% of RDA
• Zinc: 3.4% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
17.4
g
Calories
153
 
Fiber
1.82
g
Iron
0.184
mg
Protein
7.34
g
Sodium
675
mg
Sugars
2.79
g
Fat (total lipid)
8.45
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
2
whole
+
-
 
sliced.
 
2
whole
+
-
 
peeled and sliced.
 
6
tbsp
+
-
 
divided.
 
6
cups
+
-
 
5
cups
+
-
 
peeled and diced.
 
2
tbsp
+
-
 
fresh, chopped.
 
1
tsp
+
-
 
 
1/8
tsp
+
-
 
 
1
leaf
+
-
 
 
1
lb
+
-
 
stemmed and sliced.
 
1/4
cups
+
-
 
 
1
cup
+
-
 
 
Save Recipe
Recipe Short Name:
Add new ingredient
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
1.
In a Dutch oven or soup kettle, sauté leeks and carrots in 3 tablespoons butter for 5 minutes or until tender.
2.
Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil.
3.
Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
4.
Meanwhile, in a large skillet, sauté mushrooms in remaining butter for 4-6 minutes or until tender.
5.
Discard bay leaf from soup. Stir in mushroom mixture.
6.
In a small bowl, combine flour and cream until smooth.
7.
Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
8.
Serve hot. Can sprinkle more dill over the top if desired.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Low Sodium!
 
A low-sodium variant of this recipe can be made that has a 56% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.
2.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free all-purpose flour for all-purpose flour.
3.
Make it Dairy Free!
 
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
4.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free all-purpose flour for all-purpose flour.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 153
Protein 7.34 g
Carbohydrates 17.4 g
Iron 0.18 mg
Fiber 1.82 g
Calcium 7.44 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2021 foodious LLC
We use cookies to improve your experience on this site. To find out more, read our privacy policy.  Okay