Friday, August 1, 2008

Hearty Spinach and Mushroom Soup ***

Blaine raved on and on about this, a great soup!

From Pillsbury Fast and Healthy Cookbook

2 tsp Margarine or Butter
1 (8oz) pkg (3 Cups) sliced fresh mushrooms
1/2 C finely shredded carrot
1/2 C finely chopped onion
1 (14 1/2 oz) can ready to serve fat free chicken broth with 1/3 less sodium
1 1/2 C frozen cut leaf spinach, thawed, squeezed to drain
1/8 tsp nutmeg
Dash pepper
2 C skim milk
1/4 C all purpose flour
4 oz fat free cream cheese cut into pieces
4 oz (1Cup) shredded reduced fat swiss cheese

Melt margarine in large nonstick saucepan over medium heat. Add mushrooms, carrots and onion; cook and stir 3 minutes. Add broth, spinach, nutmeg and pepper, mix well.

In a small bowl combine milk and flour; blend until smooth. Add to spinach mixture; cook until bubble and thickened, stirring constantly. Reduce heat to low. Add cream cheese and swiss cheese; cook and stir until melted.

- I used dehydrated carrots and dehydrated onions (yea food storage), I used two chicken bullion cubes and two cups water instead of the broth, and I used swiss cheese slices, and neufacschentioetwnaoidath whatever cheese that is kind of like fat free cream cheese.

Really yum. Well, of course I didn't have any but Blaine loved it, Gwen loved it and I blended some up for lil' Bentley and he loved it :)

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