Creamy Mushroom Leek Soup (South Beach Diet Phase 2) |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
From newest book. Haven't tried. Ingredients:
1 tablespoon extra virgin olive oil |
2 medium leeks, sliced |
2 garlic cloves, thinly sliced |
1 teaspoon dried thyme |
1/4 teaspoon salt |
1 pinch cayenne |
1 tablespoon whole wheat flour |
1 lb mushroom, sliced |
3 cups low-sodium low-fat chicken broth |
1/4 cup reduced-fat sour cream |
Directions:
1. In a large saucepan, heat oil over medium heat. Add leeks, garlic, thyme and salt and cayenne. Cook, stirring occasionally until softened, about 7 minutes.
2. Stir in flour, reduce heat to low, and cook, stirring until lightly browned, about 3 minutes.
3. Add mushrooms, and chicken broth, and bring to a simmer and cook for 10 minutes.
4. Transfer half the soup to a blender and puree until smooth. Return soup to pan, add sour cream and stir to combine. Return to a simmer and adjust seasonings. Serve hot.
|
|