Hearty Spinach and Mushroom Soup 2 tsp margarine or butter 1 8-oz. pkg. (3 c.) fresh, sliced, mushrooms 1/2 c. finely shredded carrot 1/2 c. finely chopped onion 1 14.5-oz. can chicken broth 1-1/2 c. frozen cut leaf spinach, thawed and squeezed to drain 1/8 tsp nutmeg Dash pepper 2 c. skim milk 1/4 c. flour 4-oz. fat-free cream cheese, cut into pieces 4-oz. (1 cup) shredded, reduced-fat, Swiss cheese
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. Blend until smooth. Add to spinach mixture. Cook until bubbly and thickened, stirring constantly. Reduce heat to low. Add cream cheese and Swiss cheese. Cook and stir until melted. Yield 4 (1-1/4 cup) servings --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
