Tomato florentine bisque
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (9 oz) stouffer's creamed spinach; defrosted |
| 3 | tablespoons | Butter or margarine |
| ½ | cup | Minced onion |
| ⅓ | cup | Minced carrot |
| ⅓ | cup | Minced celery |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Salt |
| ½ | cup | Mushrooms; sliced & broken |
| 2 | teaspoons | Garlic; minced |
| 3 | tablespoons | Flour |
| 1½ | cup | Milk |
| 1 | can | (28 oz) diced tomatoes; undrained |
Directions
Thaw spinach in mircowave. Melt butter in sauce pan, add onion, garlic, then carrots, celery, mushrooms; saute' til tender 4-5 minutes. Stir in flour, stirring 1 minute. Add milk gradually; cook stirring constantly until thickened, 2-3 minutes. Stir in tomatoes with juices, and creamed spinach. Cook until thoroughly heated.
NOTES : Adapted from Southern Living Chicken casual to company book.
Recipe by: Debbie McCrory
Posted to MC-Recipe Digest by "Debra R. McCrory, DW" <cmccrory@...> on Apr 03, 1998