Ingredients
1 lb of mushrooms, sliced
1 tbs. Olive oil
1 cup onion, white or yellow, chopped
1 quart low-salt tomato or V-8 juice
2 teas. Worcestershire sauce
6 oz. Whole wheat noodles, uncooked
1 cup low-fat or no-fat sour cream
1 teas. Dried or 3 teas. Fresh dill weed
One bag Baby spinach
Pepper to taste
Preparation
Sauté mushrooms and onions in olive oil until just browned. Stir in tomato juice, pepper and Worcestershire sauce. Bring to a low boil. Add noodles, a few at a time so the sauce continues to boil. Reduce heat, cover and simmer until noodles are tender. Add bag of spinach and stir till wilted. Adjust seasonings to taste. You can also add 1 cup shoestring carrots, ½ cup diced sweet peppers, or fresh asparagus. Garnish with fresh dill , sliced fresh tomatoes, or chopped parsley.
