This vegetarian soup is high in flavor but considerably lower in calories and fat than most traditional chowders.
1 tablespoon canola or vegetable oil
Melt butter in oil; cook mushrooms over high heat, stirring constantly, until they just begin to release their juices, about 5 minutes. Stir in onion; cook over medium-high heat, stirring frequently, until soft, about 5 minutes. Sprinkle flour, cumin, and clove over vegetables; cook, stirring, 2 minutes. Add potato and water. Bring to a boil over high heat; then reduce heat to medium. Cook until potato is just tender, about 10 minutes. Stir in spinach; cover. Cook, stirring occasionally to break up the spinach, until spinach is separated and tender, about 8 minutes. Add milk and cook, stirring, until heated through. Stir in nutmeg. Stir in lemon juice, a half-teaspoon at a time, to blend well.
Yield: Makes about 10 cups
©Oso Sweet Onions