Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        vegetable cooking spray
  3               cups  chopped leek
  2 1/4         pounds  chicken thighs -- skinned, boned
                        cut into bite-size pieces
  3             cloves  garlic -- minced
  4               cups  quartered fresh mushrooms -- (12 ounces)
  3               cups  no-salt low-fat chicken broth
     1/3           cup  chablis or other dry white wine
     1/2           cup  all-purpose flour
  2 1/2           cups  2% low-fat milk
  2        tablespoons  medium dry sherry
     1/2      teaspoon  salt
     1/4      teaspoon  pepper

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.

Nutritional Information:

268 Calories (kcal); 15g Total Fat; (51% calories from fat); 19g Protein; 13g Carbohydrate; 80mg Cholesterol; 227mg Sodium