Course : Vegetables
Serves: 1
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1 tablespoon vegetable oil -- plus 2 Tbs vegetable broth
2 cups sliced bermuda onions -- (1 large)
2 1/2 cups sliced leeks -- (about 3)
1 1/2 teaspoons dried marjoram
4 pounds peeled -- sliced russet potatoes (about 8 cups)
7 cups fat-free beef broth / boullion
3/4 cups lowfat buttermilk
1/2 teaspoon fresh ground black pepper
1 pinches ground cardamom
1/2 pounds fresh mushroom -- sliced
1 tablespoon Vegetable Broth
1 teaspoon salt and pepper -- to taste
1/2 cups peeled -- diced and cooked
1 medium carrot
1 cup peeled -- diced and cooked russet potato

Preparation / Directions:

Put the 1 Tbs oil and 2 Tbs broth in a large non-stick pot. Add onions, leeks and marjoram and saute over medium heat, stirring occasionally, until the vegetables are softened, about 15 minutes. Add the potatoes and beef broth, cover and simmer for 25 minutes. Add the buttermilk, pepper, and cardamom. Puree the soup in a food processor or blender. In a skillet, saute the mushrooms in the oil until the liquid evaporates and the mushrooms are golden. Salt and pepper to taste. Mix mushrooms, precooked carrots and precooked potatos to soup and serve. 8 servings


Nutritional Information:

264 Calories (kcal); 16g Total Fat; (52% calories from fat); 11g Protein; 22g Carbohydrate; 7mg Cholesterol; 300mg Sodium

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