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Spinach and Yogurt Soup

2/3 med. onion, chopped or sliced any which way
1 tbsp. margarine or oil
1 1/2 tsp. flour
1/4 tsp. each salt & Accent
1/2 scant tsp. tarragon
Dash each nutmeg & white pepper
1 (10 oz.) pkg. frozen spinach
1 can Campbell chicken broth, undiluted
1/2 c. plain yogurt
Thin slices lemon to float for garnish


This makes only two big bowlfuls. Best make double. In heavy 1 1/2 quart saucepan saute onion in oil until soft but not brown. Mix n flour and spices and cook until bubbly. Mix in spinach and then broth. Bring to boil, then simmer, uncovered 15 minutes. Let cool a bit, then whirl in blender until smoothly pureed. Return all to cooking pan. Can fix ahead to here and refrigerate until serving time. Then reheat just TO boiling, add yogurt, mix until smooth, heat to steaming, taste, serve with lemon float.


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