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Cream of Spinach Soup

1 md Onion; sliced
2 tb Butter
3 c Chicken or veal stock; or 3 bouillon cubes in 3 cups hot water
3/4 ts Salt
1 1/2 ts Flour
3 tb Cold water
2 c Drained cooked spinach; (2 pounds raw)
1 c Cream or evaporated milk

Saute' onion slowly in butter until soft. Add stock, seasonings and flour blended to a smooth paste with the cold water. Cook over direct heat, stirring constantly until mixture boils. Add spinach which has been finely chopped or rubbed through a sieve and cream. Reheat to scalding and serve piping hot with Croutons or crisp crackers. 5 servings

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