Ingredients
2
teaspoons margarine or butter
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
1/2
cup finely shredded carrot
1/2
cup finely chopped onion
1
(14 1/2-oz.) can ready-to-serve fat-free chicken broth with 1/3 less sodium
1 1/2
cups frozen cut leaf spinach, thawed, squeezed to drain*
1/8
teaspoon nutmeg
Dash pepper
2
cups skim milk
1/4
cup all-purpose flour
4
oz. fat-free cream cheese (from 8-oz. pkg.), cut into pieces
4
oz. (1 cup) shredded reduced-fat Swiss cheese
Preparation
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; blend until smooth. Add to spinach mixture; cook until bubbly and thickened, stirring constantly. Reduce heat to low. Add cream cheese and Swiss cheese; cook and stir until melted.
