| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Dutch | Soups and, Stews | 9 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 [email protected] on Jan 28, 1997.
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