So here is the soup that I am having tonight while the guys eat the short ribs that I put in the slow cooker. It is to me a comfort food and the carbs are good. This is a very quick and easy recipe to make and like most soups, it freezes well. If you prefer, you can take all the steps til you add the milk and cheese and freeze it. Then when you take it out of the freezer, add the milk and cheese after you have brought it back to a boil and turned the heat down. It tastes fresher that way.
* Exported from MasterCook *
Cheesy Spinach Soup
Recipe By :
Serving Size : 5
Categories :
Amount Measure Ingredient -- Preparation Method
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15 ounces chicken broth, cond, water added I use reduced sodium broth or my own homemade and the sodium is reduced way down.
10 ounces frozen spinach -- (9-oz.)
1 teaspoon onion powder
1 can evaporated skim milk -- (12-oz.)
3 tablespoons flour I use Wondra flour in soups.
8 oz. cheddar cheese, lowfat -- shredded I use whatever cheese I have on hand. It doesn't matter as long as you like it.
In medium saucepan, combine broth, spinach and onion powder. Bring to a boil. Reduce heat to low; cover and simmer 5 to 7 minutes or until spinach is thoroughly cooked. In small bowl, combine milk and flour; blend until smooth. Add to soup; cook and stir over medium heat until bubbly and thickened. Reduce heat to low; simmer 2 minutes. Add cheese; cook and stir until cheese is melted and soup is thoroughly heated.
Per Serving (excluding unknown items): 164 Calories; 4g Fat (21.9% calories from fat); 19g Protein; 13g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 649mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk.
NOTES : Makes 5 servings, each serving provides: 164 calories, 4g fat; 649mg sodium; 13g carbs; 2g fiber; 19g protein; 405mg calcium.