Stupendous Spinach Soup
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Prep time: next to nil
Cook time: 15 minutes
"Soup tastes super with fresh, warm bakery bread."
2 tablespoons oil
3/4 cup chopped onion
6 cups water
6 chicken bouillon cubes
8 ounces (4 cups) egg noodles
2 packages (10 ounces each) frozen spinach
1/2 teaspoon garlic powder
1/8 teaspoon pepper
6 cups milk
1 pound (4 cups) Cheddar or Monterey Jack cheese (cut up)
Place oil in large nonstick Dutch oven and saute onions over medium high heat for 3 minutes. Add water
and bouillon cubes; heat to boiling, stirring until cubes are dissolved.
Gradually add noodles so that bouillon mixture continues to boil and cook, uncovered, for 3 minutes. Stir in
spinach and garlic powder. Cook 4 minutes more. Add pepper, milk and cheese. Cook until cheese melts,
stirring constantly. Makes 4 quarts, or 6 to 8 bowls of soup.