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Nathaniel Vincent
Egg Noodle-Cheese-Spinach Soup
0
(0)
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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