Creamy Chicken, Leek, And Mushroom Soup

Course : Chicken
Serves: 9
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1 spray vegetable cooking spray
3 cups chopped leek
2 1/4 pounds chicken thighs -- skinned, boned cut into bite-size pieces
3 cloves garlic
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 / Directions:

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

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