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Spinach Cream Soup

1/2 c. mushrooms finely chopped
1/2 c. onions
2 tbsp. butter or margarine
1 tbsp. flour
1 tsp. salt
1/4 tsp. garlic salt
3 1/2 c. milk
1 (10 oz.) frozen chopped spinach, cooked and drained
1 (8 oz.) cream cheese

Saute mushrooms and onions in butter. Blend in flour and seasoning. Gradually add milk, cook stirring constantly until thickened. Add remaining ingredients. Stir over low heat until cream cheese is melted. Makes 6 cups.

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