Ingredients
-
1
-
2
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
1/2
-
4
-
2
-
1 1/2
-
1
-
-
-
Directions
Chicken Pot-Au-Feu, Pot on fire is the literal translation of this French phase but in food terms it refers to a French dish of meat and vegetables simmered together creating a flavorful broth These classic French flavors unite in our surprisingly delicious first course soup There are plenty of flavors youll recognize and some you wont Thats because in addition to chicken, leeks, carrots, chicken broth, and wine, were adding rutabaga and turnips The result is a clean, fresh tasting soup thats very skinny One serving contains 142 calories and 4 grams of fat A regular recipe contains 294 calories and 14 grams of fat , All I can say is YUMMY!
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Steps
|
1
Done
|
In a Large Pan Over Medium Heat Add 1 Teaspoons Olive Oil and Mushrooms. Saut About 5 Minutes Until Golden. Remove Mushrooms from Pan and Set Aside. |
|
2
Done
|
Add the Remaining 1 Teaspoons Olive Oil to the Pan and Heat Over Med-High Heat. Add the Leeks, Carrots, Rutabaga, Turnips, and Garlic and Saut 5 Minutes. Stir in Wine and Continue to Cook Until Liquid Is Reduced to Cup, About 1 Minute. |
|
3
Done
|
Add the Mushrooms, Broth, Chicken, Thyme, and Pepper. Bring to a Boil, Reduce Heat and Simmer Uncovered For About 15 Minutes or Until Vegetables Are Tender. |
|
4
Done
|
Garnish With Thyme Springs. |
