Hearty Spinach & Mushroom Soup
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
margarine
or butter |
|
| 8 | ounces |
mushrooms
fresh, (about 3 c.) |
|
| ½ | cup |
carrots
finely shredded |
|
| ½ | cup |
onions
finely chopped |
|
| 1 | each |
chicken broth
1 can |
*
|
| 1 ½ | cups |
spinach, frozen
thawed, squeezed dry |
|
| ⅛ | teaspoon |
nutmeg
|
|
| 1 | dash |
black pepper
|
*
|
| 2 | cups |
milk, skim
|
|
| ¼ | cup |
all-purpose flour
|
|
| 4 | ounces |
cream cheese (nonfat)
cut in pieces |
|
| 4 | ounces |
swiss cheese
reduced fat, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
margarine
or butter |
|
| 231.2 | ml/g |
mushrooms
fresh, (about 3 c.) |
|
| 118 | ml |
carrots
finely shredded |
|
| 118 | ml |
onions
finely chopped |
|
| 1 | each |
chicken broth
1 can |
*
|
| 355 | ml |
spinach, frozen
thawed, squeezed dry |
|
| 0.6 | ml |
nutmeg
|
|
| 1 | dash |
black pepper
|
*
|
| 473 | ml |
milk, skim
|
|
| 59 | ml |
all-purpose flour
|
|
| 115.6 | ml/g |
cream cheese (nonfat)
cut in pieces |
|
| 115.6 | ml/g |
swiss cheese
reduced fat, shredded |
|
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.
