1 tablespoon olive oil                     1/2 cup chopped onion 1 large carrot, diced 2 cups fat-free chicken stock 8 cups chopped fresh spinach leaves, or 1 10-ounce package frozen chopped spinach, thawed ½ teaspoon salt, optional 1/2 teaspoon ground dry mustard 1/8 teaspoon pepper 1/3 cup dry nonfat milk 2 tablespoons flour 2 cups cold skim milk, divided 2 tablespoons lemon juice 1/8 teaspoon nutmeg


In saucepan over medium heat, preheat oil 2 minutes; add onion and carrot. Cook and stir 3 minutes, until onion is glossy. Stir in chicken stock. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 5 to 6 minutes, until carrots are tender. Stir in spinach; cook and stir until heated through and spinach is wilted. Add salt, mustard and pepper; mix well.

In small bowl, combine dry milk and flour; mix well. Using fork or wire whisk, stir in 1/2 cup cold milk, blending until smooth. Increase heat to medium; stir milk mixture into soup. Cook until thickened and bubbly, stirring frequently. Stir in remaining 1 ½ cups milk, lemon juice and nutmeg; cook until heated through, about 3 minutes, stirring occasionally.