| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Soup &, Stew |
4 |
Servings |
INGREDIENTS
| 2 |
t |
Margarine or butter |
| 1 |
|
8 oz. sliced fresh |
|
|
mushrooms about 3 c. |
| 1/2 |
c |
Finely shredded carrot |
| 1/2 |
c |
Finely chopped onion |
| 1 |
|
14 1/2 oz. chicken broth |
| 1 1/2 |
c |
Frozen cut leaf spinach |
|
|
thawed squeezed dry |
| 1/8 |
t |
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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