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Hearty Spinach and Mushroom Soup

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


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


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