Spicy Cremini, Spinach, and Rice Soup Bowl By Arthur Boehm

(Serves 4 to 6)

This flavorful soup is made without added fat. Wonderful for lunch or as a light meal, it's also great as a prelude to richer dishes.

• 4 cups, homemade or low-salt commercial chicken broth
• 1 heaping teaspoon, grated ginger
• 1/4 teaspoon, red pepper flakes, or to taste
• 1/4 pound, thinly sliced cremini mushrooms
• 2 cups, spinach, well-washed and cut into ribbons
• 1 cup, cooked rice
• 2 large scallions, white and green parts, thinly sliced
• 2 ounces, medium-sliced Virginia ham or other lightly smoked ham, cut into 1/4-inch strips
• 1 tablespoon, chopped fresh cilantro
• Salt, to taste

In a large pot, bring the broth, ginger, and pepper flakes to a boil. Add the creminis, and simmer until just soft, about 5 minutes. Add the spinach, rice, scallions, and ham, and simmer until the spinach wilts, about 2 minutes. Add the cilantro, season to taste with salt, and serve.