This vegetarian soup is high in flavor but considerably lower in calories and fat than most traditional chowders.

1 tablespoon canola or vegetable oil
1 tablespoon butter
1 pound assorted mushrooms, such as crimini, shiitake, and oyster, coarsely chopped
2 Oso Sweet onions (about 1 1/4 pounds), quartered, then thinly sliced
2 tablespoons flour
1 tablespoon ground cumin
Large dash of ground cloves
3 medium boiling potatoes (about 1 pound), peeled and cut into 1/4-inch dice
4 cups water
1 package (10 ounces) frozen spinach
3 cups nonfat milk
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice

Melt butter in oil; cook mushrooms over high heat, stirring constantly, until they just begin to release their juices, about 5 minutes. Stir in onion; cook over medium-high heat, stirring frequently, until soft, about 5 minutes. Sprinkle flour, cumin, and clove over vegetables; cook, stirring, 2 minutes. Add potato and water. Bring to a boil over high heat; then reduce heat to medium. Cook until potato is just tender, about 10 minutes. Stir in spinach; cover. Cook, stirring occasionally to break up the spinach, until spinach is separated and tender, about 8 minutes. Add milk and cook, stirring, until heated through. Stir in nutmeg. Stir in lemon juice, a half-teaspoon at a time, to blend well.

Yield: Makes about 10 cups