Byrdhouse Spinach Soup recipe
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Ingredients
- ¼ cup butter ¼ cup flour 1 (8 ounce) package sliced mushrooms ½ cup dry sherry 1 (14.5 ounce) can chicken broth 1 quart milk 2 bunches fresh spinach, cleaned and chopped 4 green onions, chopped ½ teaspoon ground nutmeg salt and pepper to taste 8 ounces cooked small shrimp
Nutrition Info
- 267.3 caloriescarbohydrate: 21.2 gcholesterol: 107.7 mgfat: 12.2 gfiber: 3.3 gprotein: 18.7 gsaturatedFat: 7.2 gservingSize: -sodium: 707.5 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Byrdhouse Spinach Soup
Directions
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Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.