Creamy Spinach Soup (Lf)

1 lg Onion; coarsely chopped

6 c -Water

3 Potatoes; peeled & chopped

3 Zucchini; thickly sliced

1 tb Low-sodium soy sauce;

2 c Fresh spinach leaves;

-tightly packed Pepper; black to taste 1/3 c Enoki mushrooms; trimmed

-optional --------------------------------PER SERVING-------------------------------- 123 x *cals

3 x *gm protein

1/8 x *gm fat

27 x *gm carbo

181 x *mg sodium

5 x *gm fiber

Place onion in a large pot with 1/2 cup water. Cook and stir until onion softens slightly, about 3 minutes. Add remaining 5 cups of water, potatoes, zucchini, and soy saue. Bring to a boil, reduce heat, cover and simmer for 35 minutes. Add spinach and pepper. Cook for another 2 minutes. Remove

from heat. Puree soup in batches in blender. Return to pan. Add mushrooms if desired. Heat gently for 5 minutes. Serve hot. Serves 4 to 6. Author's Note: Pureed potatoes give this soup a rich taste and texture with barely a trace of fat. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de A.ENGLISH [Al & Diane] at 21:49 EDT