Leek-Mushroom Soup [Diabetic]

Leek-Mushroom Soup

Prep Time: 25 Minutes - Cost: $
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

1. 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.
2. 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.
3. 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

Source: Suzi Castle's Deliciously Healthy Favorite Foods

Find this recipe at:

http://diabeticgourmet.com/recipes/html/121.shtml