Recipe - Harvest-Fresh Spinach Soup

One fourth cup Butter or margarine
One fourth cup Chopped onion
One fourth cup Allpurpose flour
1 teaspoon Salt
One half teaspoon Dry mustard
One fourth teaspoon Nutmeg
1 cn Chicken broth
One half cup Shredded carrot
1 pack (9oz.) frozen spinach
2 One half cup Milk

Melt margarine in 2quart 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 (1cup) servings

Recipe by: Pillsbury Best of the Bake Off

Posted to TNT Recipes Digest by Alice Poe afpoe@swbell.net on Apr 15,
1998