Extra lean turkey bacon give this very healthful Spinach Bacon and Mushroom Soup a rich and hearty flavor.
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 non fat 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
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.
Recipe makes 5 cups.
Serving size: 12 ounces
Calories: 138; Total Fat: 8g; Cholesterol: 28mg; Sodium: 391mg; Carbohydrates: 9g; Protein: 7g; Fiber: 1g
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