Creamy Mushroom Leek Soup (South Beach Diet Phase 2) - cooking recipe

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

Preparation

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.
Stir in flour, reduce heat to low, and cook, stirring until lightly browned, about 3 minutes.
Add mushrooms, and chicken broth, and bring to a simmer and cook for 10 minutes.
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.