Chicken and Mushroom Soup (South Beach)

1 medium leek, light green and white parts only, outer layer removed
4 cups lower-sodium chicken broth
1 cup water
1/2 tsp. dried thyme
6 ounces white mushrooms, sliced
1 package Louis Rich Smoked Turkey sausage, sliced
8 ounces brussel sprouts, halved

Trim leek, keeping root intact. Slice in half lengthwise, submerge in cold water, and rinse thoroughly to remove any dirt. Slice into 1/4 inch pieces. Bring broth, water, and thyme to a low boil in a large saucepan. Add leek and mushrooms ; reduce heat and simmer until leek is softened; about 5 minutes. Add sausage and Brussels sprouts. Simmer until chicken is cooked through, about 6 minutes.

Serving Size:  4 (1-3/4 cup) servings

Number of Servings: 4

Recipe submitted by SparkPeople user MENAGERIE56.