Name: Egg Noodle-Cheese-Spinach Soup
Ingredients: 1 tb Oil; 1/2 c Chopped onion; 1 Clove garlic; crushed; 3 c Water; 3 Chicken bouillon cubes; 4 oz Very fine egg noodles; 1/2 ts Salt; 3 c Milk; 1 pk (10-oz) frozen chopped spinach; thawed and drained; 1/4 lb Cheddar cheese; shredded; 1/4 lb Swiss cheese; shredded

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	Swiss	Soup	6	Servings

INGREDIENTS

1	tb	Oil
1/2	c	Chopped onion
1		Clove garlic; crushed
3	c	Water
3		Chicken bouillon cubes
4	oz	Very fine egg noodles
1/2	ts	Salt
3	c	Milk
1	pk	(10-oz) frozen chopped spinach; thawed and drained
1/4	lb	Cheddar cheese; shredded
1/4	lb	Swiss cheese; shredded

INSTRUCTIONS

Heat oil and saut. onion and garlic. Add water and bouillon cubes. Heat to
boiling. Add noodles and salt. Cook, uncovered, for 6 minutes. Stir
occasionally. Add milk, spinach and cheeses. Heat until cheese melts. Do
not boil. Yield: 6 to 8 servings.
LORA PARNELL (MRS. CLIFF)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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