Creamy Mushroom Leek Soup (South Beach Diet Phase 2)

1. 1

   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.

2. 2

   Stir in flour, reduce heat to low, and cook, stirring until lightly browned, about 3 minutes.

3. 3

   Add mushrooms, and chicken broth, and bring to a simmer and cook for 10 minutes.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

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