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  • Creamy Chicken, Leek, And Mushroom Soup

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    Creamy Chicken, Leek, And Mushroom Soup
    Servings: 9
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Vegetable cooking spray
    • 3 c. minced leek
    • 2 1/4 lb skinless chicken thighs skinned, boned cut into bite-size pcs
    • 3 x cloves garlic chopped
    • 4 c. quartered fresh mushrooms (12 ounces)
    • 3 c. no-salt low-fat chicken broth
    • 1/3 c. Chablis or possibly other dry white wine
    • 1/2 c. all-purpose flour
    • 2 1/2 c. 2% low-fat lowfat milk
    • 2 Tbsp. medium dry sherry
    • 1/2 tsp salt
    • 1/4 tsp pepper

    Directions

    1. Coat a large Dutch oven with cooking spray; place over medium-high heat till warm. Add in leek, chicken, and garlic, and saute/fry 10 min. Add in mushrooms, and saute/fry 5 min. Add in broth and wine; bring to a boil. Reduce heat, and simmer, uncovered, 10 min.
    2. Place flour in a small bowl. Gradually add in lowfat milk, stirring with a wire whisk till well blended; add in to soup. Cook over medium heat 10 min or possibly till thickened, stirring constantly. Stir in sherry, salt, and pepper.
    3. Yield: 9 c. (serving size: 1-1/2 c.).
    4. NOTES : Substitute 1-1/4 pounds skinned, boned chicken thighs, if you like.

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