Spinach Mushroom Soup

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