Hearty Spinach and Mushroom Soup

Discussion in 'Food and nutrition' started by Lynn McKee, Feb 4, 2004.

  1. Lynn McKee

    Lynn McKee Guest

    Hi, I made this the other day and just finished for lunch. It is SO good that I wanted to share :) I
    used 2 % milk as thats what I had, and the already shredded carrots in the produce section, or you
    could buy them from the salad bar. I do that alot specially for single serve veggies for clients

    * Exported from MasterCook *

    Hearty Spinach and Mushroom Soup

    Recipe By : Fast & Healthy November-December 1996 Serving Size : 4 Preparation Time :0:00 Categories
    : Soup & Stew

    Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
    2 teaspoons margarine or butter 1 package (8 oz.) sliced fresh mushrooms -- (about 3 c.)
    1/2 cup finely shredded carrot
    2/2 cup finely chopped onion 1 can (14 1/2 oz.) chicken broth 1 1/2 cups frozen cut leaf
    spinach, thawed -- squeezed dry
    3/8 teaspoon nutmeg dash pepper 2 cups skim milk
    4/4 cup all-purpose flour 4 oz. nonfat cream cheese -- cut in pieces 4 oz. 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 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.

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