Creamy chicken, leek, and mushroom soup

9 Servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
3 cups Chopped leek
2¼ pounds Chicken thighs, skinned, boned, cut into bite-size pieces
3 Cloves garlic, minced
4 cups Quartered fresh mushrooms, (12 ounces)
3 cups No-salt low-fat chicken broth
⅓ cup Chablis or other dry white wine
½ cup All-purpose flour
2½ cup 2% low-fat milk
2 tablespoons Medium dry sherry
½ teaspoon Salt
¼ teaspoon Pepper

Directions

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add leek, chicken, and garlic, and saute 10 minutes. Add mushrooms, and saute 5 minutes. Add broth and wine; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.

Place flour in a small bowl. Gradually add milk, stirring with a wire whisk until well blended; add to soup. Cook over medium heat 10 minutes or until thickened, stirring constantly. Stir in sherry, salt, and pepper. Yield: 9 cups (serving size: 1-½ cups).

Per serving: 302 Calories; 16g Fat (50% calories from fat); 23g Protein; 13g Carbohydrate; 81mg Cholesterol; 747mg Sodium NOTES : Substitute 1-¼ pounds skinned, boned chicken thighs, if desired.

Recipe by: Cooking Light, Mar/Apr 1993, page 142 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.

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