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Ingredientes
- 2 leeks ( only the white part sliced thinly)
- 2 medium sized yukon gold potatoes peeled and chopped
- 1 medium carrot peeled and chopped
- 2 celery stalks, chopped
- 1 large onion chopped
- 2 shallots chopped
- A few sprigs of fresh thyme
- 1 bay leaf
- 1/4 cup of white wine
- 3 cups of water
- 1 package (about 8 oz) of fresh sliced mushrooms
- 10 sage leaves
- 3 cups of water
- 1 cup of dried porcini mushroms
- 3 Tbs of olive oil (or for the non vegan version 3 Tbs of unsalted butter)
- A dash of Sherry wine
- salt and pepper to taste
- 4 oz of chanterelle mushrooms
- Top each cup with some chopped Chanterelles, 1 fried sage leaf, a dab of sour cream and a tiny bit of bacon (if you're using it.)
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2401g | |
| Calories 918 | |
| Calories from Fat 372 | 41% |
| Total Fat 42.17g | 53% |
| Saturated Fat 5.95g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 204mg | 9% |
| Potassium 2904mg | 83% |
| Total Carbs 116.37g | 31% |
| Dietary Fiber 14.1g | 47% |
| Sugars 17.67g | 12% |
| Protein 16.52g | 26% |
