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Florentine Soup

1 tbsp. butter
1 c. mushrooms, fresh slice
1/2 c. onion, chopped
1 tbsp. flour
1/4 tsp. garlic powder
1 bag spinach, fresh
8 oz. cream cheese
2 to 3 c. milk


Saute mushrooms and onions in butter until onions are translucent. Stir in flour. Slowly add 2 cups milk while stirring. Add spinach and garlic powder. Cook until spinach is tender. (Do not overcook!) Stir in cream cheese until melted and warm. You may want to thin with up to 1 cup more of milk. Serve warm. Yields 8 servings.


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