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.