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Great soup, any time of
year...
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¼ cup |
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butter |
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1 lb |
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leeks,
chopped |
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1 medium |
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onion,
chopped |
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1 quart |
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water |
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1 quart |
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chicken
broth |
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3 large |
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potatoes,
chopped |
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2 large |
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carrots,
chopped |
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1 clove |
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garlic,
crushed |
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1½ cups |
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sliced
mushrooms |
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1 bunch |
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fresh
asparagus, trimmed and cut into 1-inch pieces |
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1/3 cup |
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uncooked
long-grain white rice |
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4 tsp |
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salt |
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½ lb |
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fresh
spinach |
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1 cup |
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half and
half cream |
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1 |
Melt the butter in a
large pot over medium-heat. Stir in the leeks and onion,
and cook until tender. |
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2 |
Pour water into the
pot. Mix in potatoes, carrots, garlic, mushrooms,
asparagus and rice. Season with salt. Bring to a boil.
Reduce heat, and simmer 30 minutes, until vegetables and
rice are tender. |
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3 |
Stir spinach and
heavy cream into the soup mixture, and continue cooking
about 5 minutes before serving. |
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Servings: 10 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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197.03 |
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Calories From Fat (45%) |
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87.81 |
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% Daily Value |
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Total Fat
9.96g |
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15% |
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Saturated Fat 5.89g |
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29% |
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Cholesterol
28.57mg |
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10% |
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Sodium
1288.74mg |
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54% |
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Potassium
746.88mg |
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21% |
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Carbohydrates
22.95g |
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8% |
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Dietary Fiber 3.60g |
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14% |
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Sugar 4.11g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
19.35g |
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Protein
6.23g |
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12% |
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