Leek And Chicken Soup - cooking recipe

Ingredients

1 tsp vegetable oil
3.5 oz chicken fillet, diced
1 None small leek, trimmed and sliced
6.25 oz small mushrooms, wiped clean and thickly sliced
2 cups chicken stock
2.5 oz low-fat cream cheese

Preparation

Heat oil in a pan and saute chicken for 2-3 mins until browned. Add leeks and mushrooms and saute for 5 mins until chicken is cooked and vegetables are tender. Set aside 1/2 the mixture, cover and keep warm. Add stock and bring to a boil. Puree then add cheese and simmer for 5 mins. Season then ladle into a warmed bowl. Add reserved chicken, leeks and mushrooms and serve.