Cream of Chicken Soup

Yield: 4 servings

1 1/3 cups cottage cheese
1 cup heavy cream
1 cup mushrooms, sliced
3 teaspoons instant chicken bouillon
3 cups water
2 tablespoons dried chives
1 teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
8 ounces cooked chicken, cubed

In a blender, combine cottage cheese and milk. Blend until smooth, then pour into a saucepan. Add mushrooms, broth mix, water, chives, paprika, pepper and nutmeg. Heat, stirring, over low heat until boiling. Add chicken; heat through.

Per Serving: 239 Cal (67% from Fat, 28% from Protein, 5% from Carb); 17 g Protein; 18 g Tot Fat; 3 g Carb; 0 g Fiber; 46 mg Calcium; 1 mg Iron; 24 mg Sodium; 81 mg Cholesterol