Photo by T. Mike Fletcher
Makes 4 cups
4 tablespoons butter 1/2 cup chopped onions 8 ounces button mushrooms 2 cups milk 1 cup chicken broth 1/4 cup flour 1 1/2 teaspoons salt 3/4 teaspoon white pepper 1/4 teaspoon nutmeg 10-ounce package chopped spinach, thawed
Melt 2 tablespoons of the butter and sauté the onions until just beginning to brown. Add the mushrooms and sauté until soft and they begin to exude their juices.
Add the flour and stir until it makes a paste. Add the remaining ingredients except the spinach. Whisking constantly, bring to a boil. Add the spinach and simmer for 10 minutes. Correct seasonings.
Cool and puree in a blender. If the soup is too thick when reheated, thin with additional milk or broth.
By Helen Fletcher, The Ardent Cook
