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Cream of Spinach Soup

6 tbsp. butter or margarine
1/4 c. chopped onion
1/4 c. chopped celery
1/3 c. flour
1/2 to 1 c. grated carrot
10 oz. pkg. frozen chopped spinach
4 1/2 c. milk
1 tbsp. instant chicken bouillon
1 tsp. salt
1 tsp. parsley flakes
1/2 tsp. thyme leaves
1 bay leaf, broken
1/8 tsp. pepper
1 tsp. dry mustard


In heavy 3 quart saucepan melt butter. Add onion and celery. Saute until crisply tender (3 to 4 minutes). Remove from heat. Stir in flour. Add remaining ingredients. Cook over medium low heat stirring constantly for 20 to 25 minutes or until thickened and hot.


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