Fresh Spinach Soup
|Chopped spinach||2 Cup (32 tbs)|
|Condensed cream of potato soup||10 3⁄4 Ounce (1 Can)|
|Milk||1 Can (10 oz) (1 Soup Can)|
|Dry sherry/Vermouth||2 Tablespoon|
|Ground nutmeg||1 Dash|
1. In 2-quart microwave-safe casserole, combine butter and spinach. Cover with lid; microwave on high 2 minutes or until spinach is wilted.
2. Stir in soup until smooth; stir in milk, sherry and nutmeg until well blended. Cover; microwave on high 6 minutes or until hot and bubbling, stirring once during cooking.