BCL - Cream of Spinach Soup The Best Recipes

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Cream of Spinach Soup

"This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious."

Ingredients :

1 1/2 cups water
3 cubes chicken bouillon
1 (10 ounce) package frozen chopped spinach
3 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
1 tablespoon dried minced onion
salt and pepper to taste

Instructions :

Prep : 5M	Cook : 4M	Ready in : 25M

In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

Notes :

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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