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Creamy Chicken, Leek, and Mushroom Soup
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
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).
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