Hearty spinach and mushroom soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Margarine or butter |
| 1 | pack | (8 oz.) sliced fresh mushrooms; (about 3 c.) |
| ½ | cup | Finely shredded carrot |
| ½ | cup | Finely chopped onion |
| 1 | can | (14 1/2 oz.) chicken broth |
| 1½ | cup | Frozen cut leaf spinach, thawed; squeezed dry |
| ⅛ | teaspoon | Nutmeg |
| 1 | dash | Pepper |
| 2 | cups | Skim milk |
| ¼ | cup | All-purpose flour |
| 4 | ounces | Nonfat cream cheese; cut in pieces |
| 4 | ounces | Shredded reduced fat swiss cheese |
Directions
Melt margarine in large nonstick saucepan over medium heat. Add mushrooms, carrot and onion; cook and stir 3 minutes. Add broth, spinach, nutmeg and pepper; mix well.
In small bowl, combine milk and flour until well blended. Add to spinach mixture; cook, stirring constantly, until thickened and bubbly. Reduce heat to low. Add cream cheese and Swiss cheese; cook and stir until melted.
Serve immediately.
Makes 4 servings---250 calories per serving--70 fat calories per serving--8 grams of fat per serving.
Recipe By : Fast & Healthy November-December 1996 Posted to Digest eat-lf.v096.n229 Date: Mon, 25 Nov 1996 19:11:32 -0500 From: LRW979@...