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Spinach Egg Soup

2 cans of College Inn chicken broth
1 frozen pkg. of chopped spinach
2 eggs
1 oz. milk
3 tbsp. of locatelli cheese
Pinch of pepper and salt


Heat cans of College Inn broth in medium size pot. Add your frozen spinach until separated. Beat 2 eggs, cheese, salt, pepper and milk. Add to broth and spinach wait to egg. Cooks then stir real good. Let sit for flavor to set in.


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