CREAM of SPINACH SOUP

CREAM of SPINACH SOUP

“Sautéed chopped spinach is added to a roux-thickened mixture of milk and chicken bouillon for a fast and easy-to-prepare soup.”



1-1/2 cups water
3 cubes chicken bouillon
1 (10-oz.) package frozen chopped spinach
3 Tablespoons butter
¼ cup all-purpose flour
3 cups milk
1 tablespoon dried minced onion
salt and pepper to taste


In a medium saucepan, combine water, bouillon and spinach. Bring to a boil, and cook until spinach is tender.

Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.


Yield: 4 servings.