Spinach-mushroom soup Recipe

Title: Spinach-mushroom soup
  Categories: Low-Fat, Soups, Mcdougall
       Yield: 4 servings
  
       1 lg Onion; thinly sliced
   1 1/2 lb Mushrooms; thinly sliced
     1/4 c  White wine
       1 qt Water; or vegetable broth
   3 1/2 oz Enoki mushrooms; *
       2 tb Soy sauce
       4 c  Spinach leaves; washed, thin
            Fresh ground pepper; to tast
  
   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, 1.1 grams fat per serving.
  
 
   From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
 MMMMM