Recipe - Sassy Spinach Soup

One half cup Onion, chopped
1 cl Garlic, pressed
2 tablespoon Butter or margarine
4 cup Water
5 Chicken bouillion cubes
One half cup Noodle flakes, uncooked OR
One half cup Broken thin noodles,uncooked
One half teaspoon Salt
1 pack (10 oz) frozen, chopped
Spinach, thawed, drained
3 cup Milk
One half cup Chedder cheese, shredded
One half cup Swiss cheese, shredded
Black pepper to taste

In a 3quart saucepan, saute onion and garlic in butter or margarine until
onion is golden, about 5 minutes. Add water and bouillion cibes. Bring to a
boil; stir to dissolve the bouillion cubes. Add noodle flakes or broken
thin noodles slowly being sure water continues to boil. Add salt. Cook
uncovered until tender, about 10 minutes, stirring occasionally. Squeeze
spinach to remove excess water. Stir spinach into the noodle mixture and
cook 5 minutes longer. Stir in the milk, Cheddar cheese, Swiss cheese and
pepper. Continue stirring over mediumhigh heat until cheeses are melted.
Do not boil.

SOURCE: Sopie Kay's Pasta Cookery
: HP Books, Box 5367, Tucson, Arizona 85703

Reprinted in The Cookbook Digest Issue A0008 (1980)

Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93

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