| Cream of Spinach Soup 1 red onion, sliced 1 tablespoon butter 2 tablespoons all-purpose flour 3 tablespoons Nonfat Dry Milk 1 (12-ounce) can Evaporated Milk 1 1/2 cups milk 1 (10-ounce) package frozen chopped spinach, thawed 1 teaspoon thyme In a saucepan saute sliced red onion in butter over medium heat until soft. Stir in flour and powdered milk and cook until bubbly. Gradually add milk and evaporated milk, mix well. Add thawed chopped spinach and bring to a boil. Reduce the heat and simmer for about 10 minutes. Place the soup in a food processor or blender and puree until smooth. Stir in thyme. Makes 4 servings. |
