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Dairy Swiss Soups, Usenet 4 Servings

INGREDIENTS

1/2 c Onion, fresh
chopped
2 T Butter
2 c Water
1 t Salt
2 c Potatoes
about 2 pounds
of raw potatoes
1 t Worcestershire sauce
2 c Spinach, chopped
cooked fresh or frozen
13 oz Evaporated milk
one standard can
1/2 lb Cheese, grated
Cheddar and Swiss
work best but any
kind will do

INSTRUCTIONS

In a 3-quart saucepan, saute the onion in the butter until the onion
is translucent (about 3 minutes).  Add water, potatoes, spinach and
salt.  Cook until potatoes are tender  (about 20 minutes). Longer
cooking does not hurt, but turn down the  heat to a simmer. Add milk
and Worcestershire sauce. Reheat to near  boiling, but do not boil.
Stir in grated cheese.  Serve immediately.  NOTES    A rich cream-style
potato and spinach soup for a cold, winter day  ~- This recipe is
adapted from one that the U.S. Department of  Agriculture used to
distribute to potato growers in the 1930s. It is  rich and thick,
almost a meal in itself, and is very easy to make.  : Difficulty:
easy.  : Time:  30 minutes.  : Precision:  no need to measure.  :  :
Kathy Wright  : Harris Computer Systems, Ft. Lauderdale, Florida  :
Copyright (C) 1986 USENET Community Trust  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 852
Calories From Fat: 342
Total Fat: 38.7g
Cholesterol: 91.9mg
Sodium: 1906.7mg
Potassium: 1936.4mg
Carbohydrates: 89.7g
Fiber: 10.4g
Sugar: 14.8g
Protein: 39.1g


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