- 2 tablespoons Lucerne Sweet Cream Butter or margarine
- 1 large onion, chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon white pepper
- 5 cups fat-free, reduced sodium chicken broth
- 1/2 cup dry white wine
- 1 (10 ounce) package frozen chopped spinach
- 1 (10 ounce) jar shucked small oysters, cut into bite-size pieces; save liquid
- Whole nutmeg or ground nutmeg
- Melt butter in a 4- to 5-quart pan over medium-high heat. Add onion and cook, stirring often, until onion begins to brown (6 to 8 minutes). Stir in flour, then add Worcestershire and pepper.
- Remove pan from heat and gradually stir in broth, then wine and spinach. Return to high heat and cook, stirring, until spinach is thawed and mixture is boiling (about 5 minutes). Add oysters and their liquid; heat, stirring often, until steaming hot (1 to 2 more minutes).
- Ladle bisque into bowls. Grate a little nutmeg onto each portion.