Creamy Chicken, Leek, and Mushroom Soup

9 Servings

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Creamy Chicken, Leek, and Mushroom Soup Ingredients

Vegetable cooking spray	1/3 c Chablis or other dry white
3 c Chopped leek	1/2 c All-purpose flour
2 1/4 lb Chicken thighs, skinned,	2 1/2 c 2% low-fat milk
3 Cloves garlic, minced	2 tb Medium dry sherry
4 c Quartered fresh mushrooms,	1/2 ts Salt
3 c No-salt low-fat chicken	1/4 ts Pepper

Instructions for Creamy Chicken, Leek, and Mushroom Soup

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 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.

Main Ingredient: ChickenCuisine: Uncategorized