Free Recipe Creamy Chicken, Leek, and Mushroom Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Creamy Chicken, Leek, and Mushroom Soup Recipe
Vegetable cooking spray
3 c Chopped leek
2-1/4 lb Chicken thighs, skinned,
-boned, cut into bite-size
-pieces
3 Cloves garlic, minced
4 c Quartered fresh mushrooms,
-(12 ounces)
3 c No-salt low-fat chicken
-broth
1/3 c Chablis or other dry white
-wine
1/2 c All-purpose flour
2-1/2 c 2% low-fat milk
2 tb Medium dry sherry
1/2 ts Salt
1/4 ts Pepper
Creamy Chicken, Leek, and Mushroom Soup Preparation
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.
Cooking Temperature:
Recipe Serves: 9
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