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15Ingredients
45Minutes
150Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 handfuls mushrooms
- 6 saffron (threads, or a pinch of ground saffron)
- 1 leek
- 1/4 tsp. ground ginger
- 1/4 tsp. ground pepper
- 2 cups beef broth (or chicken broth)
- 1/4 tsp. salt
- 3 leeks (medium)
- 1 medium carrot
- 1 stalk celery
- 4 handfuls spring greens
- 1 lemon
- 2 Tbsp. butter
- 1 liter vegetable stock
- 2 bay leaves
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol15mg5% |
Sodium1610mg67% |
Potassium420mg12% |
Protein4g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber4g16% |
Sugars7g |
Vitamin A120% |
Vitamin C60% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
MEBiery 3 years ago
This was a nice soup for a winter day. I sautéed the veggies in a couple of tablespoons of butter before adding the broth, and I used three leeks, two cartons of mushrooms, and 8 cups of broth to make a big pot. Was going to add more spices as needed, but the veggies shone through nicely enough that they weren’t needed.
Nikki Smith 4 years ago
Turned out really yummy. Nice fresh change from heavy potato and cream style leek soup.