*  Exported from  MasterCook  *
 
                             SASSY SPINACH SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Onion, chopped
    1       cl           Garlic, pressed
    2       tb           Butter or margarine
    4       c            Water
    5                    Chicken bouillion cubes
      1/2   c            Noodle flakes, uncooked -OR-
      1/2   c            Broken thin noodles,uncooked
      1/2   ts           Salt
    1       pk           (10 oz) frozen, chopped
                         Spinach, thawed, drained
    3       c            Milk
      1/2   c            Chedder cheese, shredded
      1/2   c            Swiss cheese, shredded
                         Black pepper to taste
 
   In a 3-quart saucepan, saute onion and garlic in
   butter or margarine until onion is golden, about 5
   minutes. Add water and bouillion cibes. Bring to a
   boil; stir to dissolve the bouillion cubes. Add noodle
   flakes or broken thin noodles slowly being sure water
   continues to boil. Add salt. Cook uncovered until
   tender, about 10 minutes, stirring occasionally.
   Squeeze spinach to remove excess water. Stir spinach
   into the noodle mixture and cook 5 minutes longer.
   Stir in the milk, Cheddar cheese, Swiss cheese and
   pepper. Continue stirring over medium-high heat until
   cheeses are melted. Do not boil.
   
   SOURCE: Sopie Kay’s Pasta Cookery
   :       H-P Books, Box 5367, Tucson, Arizona 85703
   
   Reprinted in The Cookbook Digest Issue A-0008 (1980)
   
   Posted in FIDO Cooking by Bob Emert/Frank Skelly
   09/03/93
  
 
 
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