Cream of Mushroom-Spinach Soup
1 stick butter (low fat) 1 shallot, minced 1 clove garlic (or 1/2 t minced garlic) 1/2 t chicken soup base 16 oz sliced mushrooms 10 oz frozen chopped spinach, thawed and drained 1 can chicken broth 3 cups heavy cream 1 t salt 1 t black pepper
Saute minced shallot and garlic in melted butter. Add mushrooms and cook on low heat until mushrooms are soft. Add chicken soup base, then chicken broth. Stir well. Add spinach and heat until boils. Reduce heat, add heavy cream, salt and pepper.
Yield 8 servings
Calories - 434 Carbs - 6g (fiber 1g) fat - 45g protein - 4g
Entire recipe 54 carbs, 13 fiber
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Dwight D. Eisenhower