WW recipe.
Preheat oven to 450 degrees. Coat a large cookie sheet with cooking spray.
Spread mushrooms on prepared sheet; lightly coat with cooking spray and sprinkle with salt and pepper. Place in lower 1/3 of oven and roast for 25 minutes stirring once during cooking.
Meanwhile, heat butter in a large nonstick pot over medium high heat. Add leeks and saute, stirring often, until extremely soft, about 15 mins. Add garlic and rosemary; heat, stirring frequently, 1 minute.
Add soup, milk, yogurt, mustard and lemon juice to pot; carefully puree soup in pot using an immersion blender or use a blender. Increase heat to medium high and bring to a boil; stir in roasted mushrooms and chives, and heat through.
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Serving Size: 1 Serving (381g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 62 | ||
Calories from Fat: 14 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 2.5mg | 1 % | |
Sodium 319.4mg | 11 % | |
Potassium 449.6mg | 12 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 8.3g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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