| 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
A Message from our Provider:
“God grades on the cross, not the curve.”