Egg noodle-cheese-spinach soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| ½ | cup | Chopped onion |
| 1 | Clove garlic; crushed | |
| 3 | cups | Water |
| 3 | 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 |
Directions
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, .