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Print this Recipe    Spinach Mushroom

Spinach and Mushroom Soup
Yield: 8 servings

1/2 c butter
1/4 c finely minced onion
1 tb minced garlic
1/2 lb sliced fresh mushrooms (about 3 cups)
3/4 c all purpose flour
4 c unsalted stock/broth
1 lb fresh spinach; fine chop
4 c whipping cream

salt
white pepper
ground nutmeg
parmesan cheese for garnish

In a heavy bottom pot, melt the butter over low heat. Add the onion,
garlic and mushrooms and saute until the onion is tender. Add the
flour and stir until smooth. Increase the heat to high and whisk
in the stock until smooth.

Add the chopped spinach, bring to a boil, then reduce the heat and
simmer for 45 minutes, stirring occasionally. Add the cream and
season to taste with salt, pepper and nutmeg; simmer another 10
minutes. Serve hot garnished with Parmesan cheese.

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