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| Creamy Chicken, Leek, And Mushroom Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 9
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Ingredients
1 vegetable cooking spray
3 cup chopped leek
2 1/4 lb chicken thighs, skinned, boned, cut; into bite-size pieces
3 cloves garlic, minced
4 cup quartered fresh mushrooms, (12 ounc; es)
3 cup no-salt low-fat chicken broth
1/3 cup chablis or other dry white wine
1/2 cup all-purpose flour
2 1/2 cup 2% low-fat milk
2 tablespoon medium dry sherry
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking 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: 1-1/2 cups).
Per serving: 302 Calories; 16g Fat (50% calories from fat); 23g Protein; 13g Carbohydrate; 81mg Cholesterol; 747mg Sodium
NOTES : Substitute 1-1/4 pounds skinned, boned chicken thighs, if desired.
Recipe by: Cooking Light, Mar/Apr 1993, page 142
stews,soupsand
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