| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cookbook, Soups, Stews, Chowders, Restaurant | 1 | Servings | |
INGREDIENTS
| 1 | c | Onion, minced |
| 1 | c | Celery, minced |
| 3 | Cloves garlic, minced | |
| 3 | c | Mushrooms, sliced |
| 4 | tb | Butter |
| 16 | oz | Spinach, chopped |
| 3 | c | Chicken broth |
| 2 | c | Heavy cream |
| 1 1/2 | ts | White pepper |
| Salt to taste |
INSTRUCTIONS
Saute onion, celery. garlic and mushrooms in butter until tender. Add spinach, chicken broth and heavy cream. Bring to a simmer. Add pepper and salt. Thicken with Roux. Garnish with slice of must room and fresh, chopped spinach. Typos by Brenda Adams <adamsfmle@sprintmail.com> Multnomah Falls Lodge Cookbook. This lodge sits at the base of the falls-the second highest year round waterfall in America-- on the Oregon side of the Columbia River Gorge, which separates Washington state and Oregon. The Gorge was formed 15 million years ago. This area and the waterfall (hiking trails) and lodge are a major tourist sightseeing attraction in the Northwest. (There are other waterfalls along The Gorge too.) Note: the Jan/97 storms did awful damage to the lodge -- but it is much loved and will survive. Recipe by: Multnomah Falls Lodge Cookbook - (Oregon) Posted to MC-Recipe Digest V1 #376, by Brenda Adams <adamsfmle@sprintmail.com> on Fri, 17 Jan 1997.
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