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Spinach Soup

5 tb Butter, sweet
1/4 lb Mushrooms, fresh; washed, dried, trimmed & diced
1 Scallion; chopped
5 tb Flour, all-purpose
2 c Chicken broth
2 c Milk
1/2 ts Salt; (opt)
Pepper, black
Nutmeg, ground; (opt)
1/4 lb Cream cheese; softened & cut into cubes
1 c Swiss; grated
3/4 lb Spinach, fresh

Wash spinach; trim, cook, and chop. Melt the butter in a large saucepan. In it slowly sauté the mushrooms and scallion until tender. Add flour and stir just until flour is cooked, a couple of minutes. Whisk in first chicken broth and then milk, stirring until thickened. Add salt if desired, pepper, nutmeg if desired, cream cheese and Swiss cheese; stir until melted. Then stir in spinach. Heat and stir very gently. Season to taste. Serve hot.

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