⅔ cup cottage cheese
½ cup evaporated skimmed milk
½ cup sliced mushrooms
¾ cup chicken bouillon
¾ cup tomato juice
2 tablespoons chives
½ teaspoon paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon nutmeg
4 ounces cooked chicken, diced
2 tablespoons chopped pimento

Combine cottage cheese, milk, and mushrooms in blender container; process at low speed until mixture is smooth. Add bouillon, tomato juice, chives, paprika cayenne pepper, and nutmeg; process at low speed until mixture is smooth. Pour into saucepan. Stir over low heat just tunic mixture comes to a boil. Add chicken and pimento. Heat. Divide evenly. Makes 2 lunches servings.

© Copyright Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.