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| Byrdhouse Spinach Soup |
"A wealthy and creamy spinach and mushroom soup, elegantly garnished with chilled shrimp."
Ingredients :
- 1/four cup butter
- 1/4 cup flour
- 1 (8 ounce) package sliced mushrooms
- half of cup dry sherry
- 1 (14.5 ounce) can chook broth
- 1 quart milk
- 2 bunches fresh spinach, cleaned and chopped
- 4 green onions, chopped
- half of teaspoon floor nutmeg
- salt and pepper to flavor
- 8 oz cooked small shrimp
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 45M |
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- Melt butter in a big saucepan over medium warmness. Whisk in flour, and cook until the mixture turns a darker yellow colour, approximately five mins. Stir within the mushrooms, and prepare dinner for two minutes.
- Whisk within the sherry, chook broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over excessive warmness, whisking constantly, then lessen warmth to medium low, and simmer till the spinach is soft, 15 to twenty minutes. Garnish with shrimp to serve.
Notes :
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