Recipe - Egg Noodle-Cheese-Spinach Soup

1 tablespoon Oil
One half cup Chopped onion
1 Clove garlic; crushed
3 cup Water
3 Chicken bouillon cubes
4 ounce Very fine egg noodles
One half teaspoon Salt
3 cup Milk
1 pack (10oz) frozen chopped
spinach; thawed and drained
One fourth pound Cheddar cheese; shredded
One fourth pound Swiss cheese; shredded

Heat oil and saut‚ onion and garlic. Add water and bouillon cubes. Heat to
boiling. Add noodles and salt. Cook, uncovered, for 6 minutes. Stir
occasionally. Add milk, spinach and cheeses. Heat until cheese melts. Do
not boil. Yield: 6 to 8 servings.

LORA PARNELL (MRS. CLIFF)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.