Cream Of Spinach Soup
|Diced onion||1 Cup (16 tbs)|
|Instant chicken broth and seasoning mix||2 1⁄5 Ounce|
|All purpose flour||1 Tablespoon|
|Skim milk||3 Cup (48 tbs)|
|Frozen chopped spinach||10 Ounce|
In 1 1/2-quart saucepan heat margarine until bubbly and hot; add onions, sprinkle with broth mix, and saute until onions are soft.
Sprinkle onions with flour and stir quickly to combine; cook, stirring constantly, for 1 minute.
Continuing to stir, gradually add milk and bring just to a boil.
Reduce heat and simmer, stirring, until mixture thickens; stir in cooked spinach, remove from heat, and let cool slightly.
Pour 2 cups soup into blender container and process at low speed until thoroughly blended, about 30 seconds.
Transfer mixture to 2-quart bowl and repeat procedure with remaining soup, 2 cups at a time, until all soup has been processed; pour soup back into saucepan and heat.