by Sandy C.
1 large can chicken broth
1 pkg (6 oz) fresh baby spinach, chopped
1 t. onion powder
8 t. flour
1 large can evaporated milk
2 cups shredded cheddar cheese
In a medium saucepan, combine the broth, spinach, onion powder, and pepper. Bring to a boil. Combine flour and milk until smooth. Gradually add to soup. Return to a boil. Reduce heat, cook and stir for 2 minutes or until thickened. Stir in cheese until melted.
(Taste of Home, serves 4)
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