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Greens: Stupendous Spinach Soup

Source of Recipe

Lynn Kreul


List of Ingredients

2 tablespoons oil
3/4 cup chopped onion
6 cups water
6 chicken bouillon cubes
8 ounces egg noodles (4 cups)
2 packages frozen spinach (10 ounces each)
1/2 teaspoon garlic powder
1/8 teaspoon pepper
6 cups milk
1 pound Cheddar or Monterey Jack cheese (cut up) (4 cups)


Recipe

Place oil in large nonstick Dutch oven and saute onions over medium high heat for 3 minutes. Add water and bouillon cubes; heat to boiling, stirring until cubes are dissolved. Gradually add noodles so that bouillon mixture continues to boil and cook, uncovered, for 3 minutes. Stir in spinach and garlic powder. Cook 4 minutes more. Add pepper, milk and cheese. Cook until cheese melts, stirring constantly. Makes 4 quarts, or 6 to 8 bowls of soup.