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Egg Noodle-Cheese-Spinach Soup
1 tb Oil
1/2 c Chopped onion
1 Clove garlic; crushed
3 c Water
3 Chicken bouillon cubes
4 oz Very fine egg noodles
1/2 ts Salt
3 c Milk
1 pk (10-oz) frozen chopped spinach; thawed and drained
1/4 lb Cheddar cheese; shredded
1/4 lb Swiss cheese; shredded
Heat oil and sauté onion and garlic. Add water and bouillon cubes.
Heat to boiling. Add noodles and salt. Cook, uncovered, for 6
minutes. Stir occasionally. Add milk, spinach and cheeses. Heat until
cheese melts. Do not boil. Yield: 6 to 8 servings.
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