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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I took this from a Culinary Murder Mystery book. There is nothing quite like a bowl of creamy soup and some crusty bread for a satisfying meal on an autumn night. Ingredients:
5 tablespoons butter |
4 ounces fresh mushrooms, diced |
1 green onion (including top), thinly sliced (i use more) |
5 tablespoons all-purpose flour |
2 cups chicken stock or broth |
2 cups milk |
1/2 teaspoon salt |
ground black pepper to taste |
4 ounces cream cheese, cut into cubes |
1 cup swiss cheese, shredded |
1 (12 ounce) bag spinach, coarsely chopped (stems removed) |
Directions:
1. In large saucepan, melt butter.
2. Add mushrooms and green onion. Saute until mushrooms are softened.
3. Whisk in flour and cook until bubbly. Cook 1 minute.
4. Whisk in chicken stock.
5. Whisk in milk.
6. Cook over medium heat until thickened.
7. Season with salt and pepper
8. Add cream cheese cubes and Swiss cheese. Stir until cheeses are melted.
9. Add spinach in batches, stirring until spinach is wilted.
10. Ladle into bowls and enjoy!
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