Chicken Mushroom Soup With Leeks

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3 tbsp extra-virgin olive oil

2 boneless, skinless chicken breasts (about 5 oz each), cut into bite-sized pieces

1 large leek, white part only, trimmed and chopped

2 cloves garlic, peeled and minced

3 sage leaves

Pinch of nutmeg

1 1/2 lb mixed fresh mushrooms, coarsely chopped

2 qt low-sodium chicken broth

2 to 3 tbsp dry sherry

1 tbsp cornstarch mixed with 2 tbsp water

Chopped parsley

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