| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Swiss |
Soups, Vegetables, Davidson |
6 |
Servings |
INGREDIENTS
| 5 |
tb |
Butter, sweet |
| 1/4 |
lb |
Mushrooms, fresh; washed, dried, trimmed & diced |
| 1 |
|
Scallion; chopped |
| 5 |
tb |
Flour, all-purpose |
| 2 |
c |
Chicken broth |
| 2 |
c |
Milk |
| 1/2 |
ts |
Salt; (opt) |
|
|
Pepper, black |
|
|
Nutmeg, ground; (opt) |
| 1/4 |
lb |
Cream cheese; softened & cut into cubes |
| 1 |
c |
Swiss; grated |
| 3/4 |
lb |
Spinach, fresh |
|
|
—*Dying for Chocolate* |
|
|
Diane Mott Davidson |
INSTRUCTIONS
Wash spinach; trim, cook, and chop. Melt the butter in a large
saucepan. In it slowly saut. the mushrooms and scallion until tender.
Add flour and stir just until flour is cooked, a couple of minutes.
Whisk in first chicken broth and then milk, stirring until thickened.
Add salt if desired, pepper, nutmeg if desired, cream cheese and
Swiss cheese; stir until melted. Then stir in spinach. Heat and
stir very gently. Season to taste. Serve hot.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/davidsn.zip
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