Yum!
Can I say it again?
Yum!
I am so glad I made this. It made a ton. Seriously, a ton. We have been eating it for three days now. It made so much. But I am glad, because it is absolutely scrumptious, and next time I make it, I will freeze half for another meal.
What you need:
¼ cup butter
1 lb leeks, chopped
1 medium onion, chopped
1 quart water
1 quart chicken broth
3 large potatoes, chopped
2 large carrots, chopped
1 clove garlic, crushed
1½ cups sliced mushrooms
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
1/3 cup uncooked long-grain white rice
4 tsp salt ½ lb fresh spinach
1 cup half and half cream
What you do:
Melt the butter in a large pot over medium-heat. Stir in the leeks and onion, and cook until tender.
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.
Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.
Servings: 10
Nutritional Information Per Serving
Calories 205
Calories from Fat 88
Total Fat 9.95g
Saturated Fat 5.89g
Cholesterol 29mg
Sodium 1289g
Potassium 767mg
Carbohydrates 25g
Dietary Fiber 3.67g
Sugar 4.11g
Net Carbs 21g
Protein 6.4g
Enjoy now, and a little later, and a little later after that!
