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.


Recipe Yield: Prep Time: 25 Minutes - Cost: $``Servings: 8 - Difficulty Level: 2

Nutritional Information Per Serving:

Calories: 115
Fat: 2 grams
Sodium: 407 milligrams
Cholesterol: 4 milligrams
Protein: 9 grams
Carbohydrates: 16 grams

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Diabetic Exchanges

2 vegetable; 1/2 low-fat milk



Book Title: Suzi Castle's Deliciously Healthy Favorite Foods

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