| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | Soup &, Stew | 4 | Servings |
INGREDIENTS
| 2 | ts | Margarine or butter |
| 1 | pk | (8 oz.) sliced fresh mushrooms; (about 3 c.) |
| 1/2 | c | Finely shredded carrot |
| 1/2 | c | Finely chopped onion |
| 1 | cn | (14 1/2 oz.) chicken broth |
| 1 1/2 | c | Frozen cut leaf spinach, thawed; squeezed dry |
| 1/8 | ts | Nutmeg |
| 1 | ds | Pepper |
| 2 | c | Skim milk |
| 1/4 | c | All-purpose flour |
| 4 | oz | Nonfat cream cheese; cut in pieces |
| 4 | oz | Shredded reduced fat swiss cheese |
INSTRUCTIONS
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. Recipe By : Fast & Healthy November-December 1996 Posted to Digest eat-lf.v096.n229 Date: Mon, 25 Nov 1996 19:11:32 -0500 From: LRW979@aol.com
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