Harvest-fresh spinach soup

5 Servings

Ingredients

Quantity Ingredient
¼ cup Butter or margarine
¼ cup Chopped onion
¼ cup All-purpose flour
1 teaspoon Salt
½ teaspoon Dry mustard
¼ teaspoon Nutmeg
1 can Chicken broth
½ cup Shredded carrot
1 pack (9-oz.) frozen spinach
2½ cup Milk

Directions

Melt margarine in 2-quart saucepan over medium heat. Add onions; cook and stir until tender. Reduce heat to low. Stir in flour, salt, dry mustard and nutmeg; cook and stir until mixture is smooth and bubbly. Gradually stir in broth. Bring to a boil, stirring constantly. Add carrot and spinach. Reduce heat to medium; simmer 10 minutes or until carrot is tender and spinach is thawed, stirring occasionally. In blender container or food processor bowl with metal blade, puree spinach mixture until smooth. Return mixture to saucepan; stir in milk. Cook over low heatuntil thoroughly heated, stirring frequently. 5 (1-cup) servings

Recipe by: Pillsbury Best of the Bake - Off Posted to TNT Recipes Digest by Alice Poe <afpoe@...> on Apr 15, 1998

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