Recipe - Creamy Chicken Leek And Mushroom Soup

Vegetable cooking spray
3 cup Chopped leek
2 One fourth pound Chicken thighs, skinned,
boned, cut into bitesize
pieces
3 Cloves garlic, minced
4 cup Quartered fresh mushrooms,
(12 ounces)
3 cup Nosalt lowfat chicken
broth
1/3 cup Chablis or other dry white
wine
One half cup Allpurpose flour
2 One half cup 2% lowfat milk
2 tablespoon Medium dry sherry
One half teaspoon Salt
One fourth teaspoon Pepper

Coat a large Dutch oven with cooking spray; place over mediumhigh 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: 1One half cups).

Per serving: 302 Calories; 16g Fat (50% calories from fat); 23g Protein;
13g Carbohydrate; 81mg Cholesterol; 747mg Sodium

NOTES : Substitute 1One fourth pounds skinned, boned chicken thighs, if desired.

Recipe by: Cooking Light, Mar/Apr 1993, page 142

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