Serves: 4
Total Calories: 296

8 ounces fresh spinach or frozen chipped spinach, partially thawed
4 cups homemade Chicken Stock
1 small onion, minced
1 tablespoon reduced-calorie margarine
1 tablespoon flour
pinch sugar (optional)
1/2 teaspoon nutmeg, freshly grated
1/16 teaspoon salt (optional)

1. Wash, drain, and coarsely chop the fresh spinach.

2. In a medium saucepan, bring the stock with the onion to boil. Stir in the spinach, lower the heat, and cook uncovered for 5 minutes. Remove from heat. Use the same burner for the next step.

3. Make a roux to thicken and flavor the soup in a small saucepan, melt the margarine, add the flour, and stir over low heat for a few minutes without browning. Remove from heat and gradually add about 1 cup of the soup liquid, stirring constantly. When smooth, stir the mixture into the soup.

4. Return soup to the heat and slowly bring to a boil. Stir and cook until the soup thickens slightly. Season with a speck of sugar (if you like), nutmeg to suit your taste, and pinch of salt.

EXCHANGES
1 Vegetable

NUTRITION FACTS
Calories 46
Total Fat 2 grams
Saturated Fat trace
Cholesterol 39 milligrams
Sodium 142 milligrams (without added salt 106 milligrams)
Total Carbohydrate 5 grams
Dietary Fiber 2 gram
Protein 2 grams

Nutritional Facts:

Serves: 4
Total Calories: 296
Calories from Fat: 10

More Recipes from the The Healthy HomeStyle Cookbook Cookbook:
Brocooli-Cauliflower Luncheon Soup
Cauliflower-Cheese Soup*
Chick Pea And Spinach Soup*
Chicken Stock
Corn Chowder*
Dieter's Delight Vegetable Soup
Fish Chowder
French Onion Soup*
Lentil Soup*
Norwegian Spinach Soup
Turkish Spinach Soup
Vegetable Cream Soup*
Vitamin Soup