Hearty Spinach And Mushroom Soup

2 teaspoons margarine or butter

1 package (8 oz.) sliced fresh mushrooms -- (about 3 c.)

1/2 cup finely shredded carrot

1/2 cup finely chopped onion

1 can (14 1/2 oz.) chicken broth

1 1/2 cups frozen cut leaf spinach, thawed -- squeezed dry

1/8 teaspoon nutmeg

dash pepper 2 cups skim milk

1/4 cup all-purpose flour

4 oz. nonfat cream cheese -- cut in pieces

4 oz. shredded reduced fat swiss cheese

Melt margarine in large nonstick saucepan over medium heat. Add mushrooms, carrot and onion; cook and stir 3 minutes. Add broth, spinach, nutmeg and pepper; mix well.

In small bowl, combine milk and flour until well blended. Add to spinach mixture; cook, stirring constantly, until thickened and bubbly. Reduce heat to low. Add cream cheese and Swiss cheese; cook and stir until melted. Serve immediately.

Makes 4 servings---250 calories per serving--70 fat calories per serving--8 grams of fat per serving.