Spinach-mushroom soup

4 servings

Ingredients

Quantity Ingredient
1 large Onion; thinly sliced
1½ pounds Mushrooms; thinly sliced
¼ cup White wine
1 quart Water; or vegetable broth
3½ ounce Enoki mushrooms; *
2 tablespoons Soy sauce
4 cups Spinach leaves; washed, thin
Fresh ground pepper; to tast

Directions

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the onion and mushrooms in a large sacuepan with the wine.

Cook slowly over low heat for about 10 minutes. Add the water or vegetables broth, the enoki mushrooms, and the soy sauce. Cook for an additional 10 minutes. Stir in the spinach and season with the pepper. Turn off the heat. Serve as soon as the spinach is wilted.

84 calories, 1⅒ grams fat per serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Reposted by Hilde Mott 2/1/95 Submitted By HILDE MOTT On 02-01-95

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