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Cream of spinach soup

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Ingredients/Components

pkg - 10 oz
milk
butter - 6 Tbsp
all-purpose flour - 1/3 c
pepper - 1/8 tsp
chopped onion - 1/4 c
chopped celery - 1/4 c
prepared mustard - 1 tsp
hot pepper sauce - 1/4 tsp
can whole kernel corn, drained 1 c - 7 oz
instant chicken-flavored bouillon - 1 Tbsp
each salt and bouquet garni** - 1 tsp

How to make cream of spinach soup:

*Creamed corn is good, too.

**Use 1/2 teaspoon each: parsley flakes, thyme leaves and 1 bay leaf (crushed).

In heavy 3-quart saucepan, melt 6 tablespoons butter over medium heat. Add onion and celery; saut?� until crisply tender (3 to 4 minutes). Remove from heat. Stir in flour; mix well. Add remaining ingredients, except 4 tablespoons butter; mix well. Cook over medium-low heat, stirring frequently, for 20 to 25 minutes or until thickened and hot. To serve, place 1 1/2 cups soup in serving. Garnish with 1 tablespoon butter.

Recipe categories: Lunch/snacks, Main dish, Bisques/cream soups.

Rating:

3.2

Average rating: 3.2, total votes: 6

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