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Sassy spinach soup

Yield: 6 Servings

Ingredients:

• 1/2 c Onion chopped
• 1 cl Garlic pressed
• 2 tb Butter or margarine
• 4 c Water
• 5 Chicken bouillion cubes
• 1/2 c Noodle flakes uncooked -OR-
• 1/2 c Broken thin noodles uncooked
• 1/2 ts Salt
• 1 pk (10 oz) frozen

Instructions:

chopped Spinach thawed drained 3 c Milk 1/2 c Chedder cheese shredded 1/2 c Swiss cheese shredded Black pepper to taste In a 3-quart saucepan saute onion and garlic in butter or margarine until onion is golden about 5 minutes. Add water and bouillion cibes. Bring to a boil; stir to dissolve the bouillion cubes. Add noodle flakes or broken thin noodles slowly being sure water continues to boil. Add salt. Cook uncovered until tender about 10 minutes stirring occasionally. Squeeze spinach to remove excess water. Stir spinach into the noodle mixture and cook 5 minutes longer. Stir in the milk Cheddar cheese Swiss cheese and pepper. Continue stirring over medium-high heat until cheeses are melted. Do not boil. SOURCE: Sopie Kay's Pasta Cookery : H-P Books Box 5367 Tucson Arizona 85703 Reprinted in The Cookbook Digest Issue A-0008 (1980) Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93

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