Recipe - Creamy Spinach Soup

1 lg Onion; coarsely chopped
6 cup ;water
3 Potatoes; peeled, chopped
3 Zucchini; thickly cut or sliced up
1 tablespoon Soy sauce, low sodium
2 cup Spinach leaves; tightly
packed
Pepper to taste
1/3 cup Enoki mushrooms; trimmed,
optional

Place onions in a large pot with One half cup water. Cook and stir until onion
softens slightly, about 3 minutes. Add remaining 5 One half cups water,
potatoes, zucchini and soy sauce. Bring to a boil, reduce heat, coer and
simmer for 35 minutes. Add spinach and pepper. Cook for another 2 minutes.
Remove from heat.
Puree soup inbatches in blender. Return to pan. Add mushrooms if desired.
Heat gently for 5 minutes. Serve hot. Serves 4 to 6.

Per serving: 123 cal; 3 g prot; .1 g fat; 27 g carb; 0 chol; 181 mg sod; 5
g fiber.

Vegetarian Times, May 1993/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini