1/2 teaspoon extra virgin olive oil
1 large leek white part only, cleaned and thinly sliced
2 stalks of celery, peeled and thinly sliced
2 cloves of garlic, minced
1 teaspoon dried thyme leaves
1 teaspoon freshly cracked pepper
1 teaspoon salt
1 cup vegetable broth
1lb sliced baby portobello or cremin mushrooms
1 medium sized baking potato, peeled and diced
1 cup water
1/3 cup sherry
1/2 cup 1% milk
1 tablespoon all purpose flour
3 ounces crumbled Gorgonzola cheese
- In a skillet heat the oil over medium heat, add the leek and celery and saute until tender, about 5 minutes. Add the garlic, thyme pepper, salt and saute until the garlic is fragrant, about 30 seconds. Add the broth and bring the mixture to a boil, and cook for about 3 minutes until the mixture thickens just a bit.
- Place the mushrooms and potato into the crock of your slow cooker. Add the broth/leek mixture and stirr. Add the water and sherry and stir to combine. Cover and cook on HIGH for 5 hours.
- Combine the milk and the flour with a whisk in a large measuring cup, and add it to the slow cooker along with the cheese. Stir to combine, cover and cook on high for 15 minutes or until most of the cheese is melted. Serve warm.
Serves 6 1/2 cup servings (calories do not include rice pictured above) 144 calories, 7 grams of fat, and 2 grams of fiber