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Main dishes

Florentine Soup

Florentine Soup recipe
photo by:kraft
Flecked with spinach and mushrooms, this creamy soup can be served hot or cold as a first course or alongside sandwiches.
20 min
40 min
4 servings, about 1 cup each
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What You Need

cup  chopped fresh mushrooms
cup  chopped onion
Tbsp.  butter or margarine
cups  milk, divided
tsp.  salt
tsp.  garlic salt
Dash  of pepper
Dash  of ground nutmeg
tsp.  potato starch
pkg.  (10 oz.) frozen chopped spinach, thawed, well drained
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Make It

COOK and stir mushrooms and onion in butter in medium saucepan on medium heat until tender. Add 3 cups of the milk and the seasonings. Bring just to boil, stirring frequently.

ADD potato starch to remaining 1/4 cup milk; stir until well blended. Gradually add to hot mixture in saucepan, stirring until well blended. Cook until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 min.

STIR in remaining ingredients; cook until cream cheese is completely melted and soup is heated through, stirring frequently.

Kraft Kitchens Tips

Savor every spoonful of this indulgent soup. One serving goes a long way on flavor!
How to Drain Thawed Frozen Spinach
Use clean hands to squeeze portions of the spinach until spinach is dry. Or, place spinach in sieve; press spinach into sieve with back of large spoon to remove excess moisture.
Passover Celebrations
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
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