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Low Fat Cheesy Wild Rice and Spinach Soup


4 cups chicken broth, or vegetable
1 cup wild rice, uncooked
3 cups spinach, shredded
1/4 cup flour
2 cups milk
2 cups evaporated lowfat milk
1/2 teaspoon onion powder
1/2 teaspoon ground nutmeg
1 1/2 cups lowfat Swiss cheese, or Jarlsberg cheese shredded
2 tablespoons dry sherry, or chicken broth

Heat broth and wild rice to boiling in 3-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 40 to 50 minutes or until wild rice is tender (do not drain). Stir in spinach. Mix flour and milk until smooth; stir into soup. Stir in evaporated milk, onion powder and nutmeg. Cook over medium heat, stirring constantly, until mixture thickens and boils; remove from heat. Stir in cheese and sherry; continue stirring until cheese in melted (do not boil). Sprinkle with grated nutmeg if desired.

Makes 8 servings.

Calories 335 Fat 8 g Carbs 44 g Sodium 537 Fiber 1.3 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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