1 10-1/2-ounce can reduced-fat, reduced-sodium condensed cream of mushroom soup
2 green onions, sliced (1/4 cup)
Dash ground nutmeg
4 cups cleaned spinach leaves, stems removed
1 12-ounce can evaporated skim milk
Carrot cutouts (optional)
In a blender or food processor combine soup, green onion, nutmeg, and pepper. Add spinach leaves, a few at a time, while blending or processing until mixture is nearly smooth. Pour into a medium saucepan. Stir in evaporated milk. Bring to boiling. Reduce heat and simmer uncovered for 2 minutes, stirring occasionally. Serve soup in bowls and garnish with carrot cutouts, if desired. Makes 4 side-dish servings.
Pam Andrews, Certified Zumba® Fitness Instructor | Bear, DE | 302.438.7779 | ZumbaWithPam.com