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Ingredientes
- 1 c. minced leeks
- 1 c. sliced or possibly minced Mushrooms
- 3 Tbsp. butter
- 3 Tbsp. flour
- 3 c. chicken broth
- 1 c. broccoli flowerets
- 1 c. shredded Jarslberg cheese
- 1 c. half-and-half
Direcciones
- In large saucepan, saute/fry leeks and mushrooms in butter till tender. Add in flour and cook and stir till roux is bubbly. Gradually stir in broth and cook, stirring, till smooth and thickened.
- Add in broccoli, reduce heat and simmer 20 min, stirring occasionally. Blend in cheese and cream; heat gently, stirring frequently, till cheese is melted.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 8 servings | |
| Calories 102 | |
| Calories from Fat 70 | 69% |
| Total Fat 7.98g | 10% |
| Saturated Fat 4.94g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 187mg | 8% |
| Potassium 172mg | 5% |
| Total Carbs 5.33g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.51g | 0% |
| Protein 2.66g | 4% |
