5 tbsp. unsalted butter
1/4 lb. fresh mushrooms, washed, dried and chopped
scallions to taste
5 tbsp. flour
2 c. chicken broth
2 c. evaporated milk
1/2 tsp. salt (optional)
1/2 tsp. black pepper
1/2 tsp. ground nutmeg
1/4 lb. cream cheese, softened and cubed (recommended: Jarlsberg)*
1 c. shredded Swiss cheese
1/4 lb. fresh spinach, washed, trimmed, cooked and chopped

Melt butter in large saucepan, then sauté mushrooms and scallions until tender. Add flour and stir just until flour is cooked. Whisk in chicken broth and then milk, stirring until thickened. Add salt, pepper, nutmeg, cream cheese and Swiss cheese; stir until melted. Then stir in spinach. Heat and stir very gently. Season to taste. Serve hot.

Makes 4 to 6 servings.

*Melt cream cheese in microwave 1 1/2 minutes to soften before adding to soup.