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.