Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Place onions in a large pot with 1/2 cup water. Cook and stir until
onion softens slightly, about 3 minutes. Add remaining 5 1/2 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

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