| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soup, Vegetable |
5 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 1/4 |
c |
Chopped onion |
| 1/4 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
Nutmeg |
| 1 |
cn |
Chicken broth |
| 1/2 |
c |
Shredded carrot |
| 1 |
pk |
(9-oz.) frozen spinach |
| 2 1/2 |
c |
Milk |
INSTRUCTIONS
Melt margarine in 2-quart 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 (1-cup) servings
Recipe by: Pillsbury Best of the Bake - Off
Posted to TNT Recipes Digest by Alice Poe <afpoe@swbell.net> on Apr 15,
1998
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