(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: