Recipe - Creamy Crab Soup

1 pack (10oz/300g) Frozen Chopped
Spinach
3 cup Chicken broth
One fourth cup Butter
One half cup Chopped onion
One fourth cup Allpurpose flour
One half teaspoon Salt
1 pn Nutmeg
2 cup Light cream
1 cup Imitation crabmeat; Coarsely
Chopped
One half cup Bick's Tangy Dill Relish

Cook spinach in chicken broth. Saute onion in butter in large saucepan
until tender. Add flour and seasonings, stirring until smooth. Stir in
spinach mixture. Cook, stirring constantly, until mixture just comes to a
boil and is thickened. Stir in cream, crabmeat and relish. Heat through, do
not boil.

Note: This soup freezes well. Reheat slowly, don't boil. It's also nice
with a can of crabmeat or small shrimp.

Source: Bick's Savoury Relish Recipes, Vol.1, page 3

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini