Chicken & Mushroom Soup

• 1 tablespoon olive oil
• 1 leek, washed, finely sliced
• 200g button mushrooms, finely sliced
• 2 cloves garlic, finely chopped
• 1 litre chicken stock
• 200g skinless chicken breast fillet, sliced
• 60g block PHILADELPHIA Light Cream Cheese, softened
• salt & pepper to taste
• chopped chives and crusty bread to serve

1. Heat oil in a large saucepan over medium heat.
2. Add leek, mushrooms and garlic.
3. Cook for 5-6 minutes, until tender.
4. Add stock, bring to the boil, reduce heat, add chicken and simmer for 5minutes until chicken is cooked through.
5. Combine Philly* with a little of the soup liquid and mix until smooth.
6. Add to the soup with seasonings and mix through.
7. Serve soup sprinkled with chopped chives and crusty bread.

olive oil, button mushrooms, garlic, chicken, chicken breast fillet, cream cheese, salt, chives

Taken from www.kraftrecipes.com/recipes/chicken-mushroom-soup-104126.aspx (may not work)