Chicken Mushroom Soup with Leeks

A bowl of soup is the winter equivalent of a summer salad — an easy, all-in-one way to get your veggies and protein. This filling dish, adapted from The Weekend Chef by Barbara Witt (Simon &Schuster), calls for flavorful leeks and potassium-rich mushrooms. Whip some up and freeze leftovers for future quickie dinners. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "A bowl of soup is the winter equivalent of a summer salad ? an easy, all-in-one way to get your veggies and protein. This filling dish, adapted from..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "A bowl of soup is the winter equivalent of a summer salad ? an easy, all-in-one way to get your veggies and protein. This filling dish, adapted from..."); }); } In a large soup pot, heat 1 1/2 tbsp oil on medium heat and saute chicken 3 or 4 minutes or until opaque. Remove chicken from pot and add remaining 1 1/2 tbsp oil, leek, garlic, sage and nutmeg. Cook until leek is soft, 2 or 3 minutes. Transfer mixture to a small bowl, leaving excess oil in pot, and set aside. Add mushrooms to pot and cook until golden brown. Return chicken and leek mixture to pot, salt and pepper to taste and saute about 5 minutes. Pour in broth and sherry and bring to a simmer. Add cornstarch mixture and simmer 2 or 3 minutes more. Pour soup into 4 large bowls and garnish with parsley to taste. Serve immediately.

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