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Mushroom and Leek Soup
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Easy

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
1 Fat , 2 Vegetables , 1/2 Milk , 1/2 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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1 1/2 tsp  vegetable oil
2 tsp  crushed garlic
1 cup  fresh chopped onion
1 each  fresh leeks
2 1/2 cup  fat free unsalted beef broth
1 cup  russet potatoes
1 1/2 tsp  margarine
12 oz  fresh mushroom slices
0.3333 cup  port wine
0 1/2 cup  lowfat milk
  1. Heat oil in a medium nonstick pot, cook garlic, onion, and leeks until softened, about 10 minutes.
  2. Add in beef broth and potatoes, cover, and simmer until potatoes are soft, about 25 minutes.
  3. Place mixture into a food processor or blender and puree until smooth, pour back in pot; set aside.
  4. 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.

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