Cream of Spinach Soup

Cookbook
in

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Ingredients

2 1/2 cups cooked chopped spinach 1/2 cup finely minced onion 1/4 cup Roberts Butter 4 cups Thin White Sauce 1/4 teaspoon nutmeg

Preparation

Drain cooked spinach thoroughly. Saute onions in butter until tender. Prepare White Sauce; mix in spinach, onion and nutmeg.

Yield: 4 to 6 servings

Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.