Categories: cream, soup, vegetable

Ingredients

• 3/4 cup water
• 1-1/2 cubes chicken bouillon
• 1/2 (10 ounce) package frozen chopped spinach
• 1 tablespoon and 1-1/2 teaspoons butter
• 2 tablespoons all-purpose flour
• 1-1/2 cups milk
• 1-1/2 teaspoons dried minced onion
• salt
• pepper

Directions

1. Combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.

2. Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

3. Personal Note: I personally hate the butter, flour, and milk mixing process. It’s messy and if you’re not careful while mixing, it’ll be quite lumpy. I’m going to try substituting the whole thing with cream instead.

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