Bitsy's Kitchen. Leek-Mushroom Soup

Leek-Mushroom Soup
Servings: 8
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

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. 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.
In a blender, mix flour with milk. Add to cooked vegetables. Add chicken broth and cook over medium heat, stirring constantly, until thickened.

NUTRITIONAL INFORMATION per serving: 115 calories; 9g protein; 16g carbohydrate; 2g fat; 407 mg sodium; 4 mg Cholesterol; 1g Fiber
Diabetic Exchanges: 2 vegetable; 1/2 low fat milk