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Hearty Spinach & Mushroom Soup

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Submitted by Johnnie Bu

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2 1E+1
TEASPOONS ML MARGARINE
or butter
8 231.2
OUNCES ML/G MUSHROOMS
fresh, (about 3 c.)
½ 118
CUP ML CARROTS
finely shredded
½ 118
CUP ML ONIONS
finely chopped
1 1
EACH EACH CHICKEN BROTH
1 can *
1 ½ 355
CUPS ML SPINACH, FROZEN
thawed, squeezed dry
0.6
TEASPOON ML NUTMEG
1 1
DASH DASH BLACK PEPPER *
2 473
CUPS ML MILK, SKIM
¼ 59
4 115.6
OUNCES ML/G CREAM CHEESE (NONFAT)
cut in pieces
4 115.6
OUNCES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 213 30% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 400mg 17%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 10%
Sugars g
Protein 32g
Vitamin A 149% Vitamin C 8%
Calcium 37% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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