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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mushroom and Leek Soup

Source: dLife

A quick and easy hearty soup of blended vegetables and mushrooms.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	158.8

Total Carbs	19.9 g

Dietary Fiber	2.2 g

Sugars	6.8 g

Total Fat	4.0 g

Saturated Fat	0.7 g

Unsaturated Fat	1.3 g

Potassium	376.7 mg

Protein	5.8 g

Sodium	117.0 mg

Dietary Exchanges 4.0 Fat, 1.6 Vegetables, 0.1 Milk, 0.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 tsp vegetable oil 2.0
2 tsp crushed garlic 1.0
1 cup fresh chopped onion 1.0
1 each fresh leeks 2.5
2 1/2 cup fat free unsalted beef broth 1.0
1 cup russet potatoes 1.5
1 1/2 tsp margarine 12.0
12 oz fresh mushroom slices 0.3333
0.3333 cup port wine 0.5
0 1/2 cup lowfat milk

Directions

Heat oil in a medium nonstick pot, cook garlic, onion, and leeks until softened, about 10 minutes.
Add in beef broth and potatoes, cover, and simmer until potatoes are soft, about 25 minutes.
Place mixture into a food processor or blender and puree until smooth, pour back in pot; set aside.
Melt margarine in a nonstick pan, cook mushrooms until tender, about 5 minutes. Stir in Madeira and continue cooking for 2 minutes, pour into pot with soup; stir in milk.