Egg noodle-cheese-spinach soup

Yield: 6 Servings

Measure Ingredient
1 tablespoon Oil
½ cup Chopped onion
1 \N Clove garlic; crushed
3 cups Water
3 \N Chicken bouillon cubes
4 ounces Very fine egg noodles
½ teaspoon Salt
3 cups Milk
1 pack (10-oz) frozen chopped spinach; thawed and drained
¼ pounds Cheddar cheese; shredded
¼ pounds Swiss cheese; shredded

Heat oil and saut‚ onion and garlic. Add water and bouillon cubes. Heat to boiling. Add noodles and salt. Cook, uncovered, for 6 minutes. Stir occasionally. Add milk, spinach and cheeses. Heat until cheese melts. Do not boil. Yield: 6 to 8 servings.

LORA PARNELL (MRS. CLIFF)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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