Leek-Mushroom Soup
Prep Time: 25 Minutes - Servings: 8 - Difficulty Level: 2 Ingredients: 6 large leeks 1/2 pound mushrooms, sliced 2 cloves garlic, minced 1/4 tsp dried tarragon leaves 1/3 cup flour 1/4 tsp white pepper 2 cups low-fat (1% fat) milk 4 cups low-sodium chicken broth Directions: Trim root ends and tough, dark green tops off leeks. Split leeks lengthwise, rinse with water, and slice thinly to make 1 quart of cut leeks. In a large, heavy soup pot sprayed with nonstick spray, cook leeks, mushrooms, garlic, tarragon and pepper over medium-high heat, stirring often for 15 minutes. Cover pot if vegetables become too dry. In a blender, mix flour with milk. Add to cooked vegetables. Add chicken broth and cook over medium heat, stirring constantly, until thickened. Calories: 115 Protein: 9 g Sodium: 407 mg Cholesterol: 4 mg Fat: 2 g Carbohydrates: 16 g Exchanges: 2 vegetable; 1/2 low-fat Milk. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
