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How To make Hearty Spinach and Mushroom Soup

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2 teaspoons margarine or butter
1 package (8 oz.) sliced fresh mushrooms

(about 3 c.)
1/2 cup finely shredded carrot
1/2 cup finely chopped onion
1 can (14 1/2 oz.) chicken broth
1 1/2 cups frozen cut leaf spinach, thawed :

squeezed dry
1/8 teaspoon nutmeg
dash pepper 2 cups skim milk
1/4 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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