Ingredients:

4 slices extra-lean turkey bacon
1 tablespoon butter
1/2 cup finely minced onion
1 cup mushrooms, thinly sliced
1/4 cup flour
2 cups chicken stock or broth
2 cups nonfat milk
8 ounces light cream cheese, cubed
1 packed cup well washed and finely minced fresh spinach
Few dashes Tabasco
Pinch of ground white pepper
Pinch of ground nutmeg

Directions

Cook bacon slices until crispy according to the package directions; finely chop and set aside. Melt butter in 4-quart stockpot over medium heat. Add the onion and cook, stirring for 3 to 4 minutes, until onions are wilted. Add mushrooms and one-fourth of the bacon and cook, stirring, for 4 minutes. Add the flour and cook, stirring 2 minutes more.

Slowly add the chicken stock and milk, stirring with a wire whisk so that no lumps form. Continue stirring over medium heat until mixture begins to simmer gently, about 15 minutes. Add cream cheese and stir until it is completely melted.

Add spinach, Tabasco, pepper and nutmeg and stir. Remove from heat, ladle into bowls and garnish with remaining crumbled bacon.

Makes 5 cups, or 8 servings of a little more than 1/2 cup each.

Each serving contains approximately:
138 calories, 8 grams fat, 28 milligrams cholesterol, 391 milligrams sodium, 9 grams carbohydrates, 7 grams protein and 1 gram fiber.

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