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.
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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.
