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|
|Calories from Fat: 14 (23%)|
|Amt Per Serving||% DV|
|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 %|
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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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