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Romaine Soup

30 Minutes
30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 pkg (8 oz.) frozen, chopped spinach
1 small onion, chopped
1 1/2 cups chopped mushrooms
2-3 heaping Tbsp. flour
1/4 cup butter
1/2 tsp salt
1/2 tsp white pepper
Curry to taste (at least 1 tsp.)
1 qt half-and-half (may use fat free)
1 1/2 cups good chicken broth
1/2 cup sherry
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Let's Make It
1
Cook spinach in microwave (drain well).
2
Saute onions & mushrooms in 1 Tbsp. butter. Put in food processor with spinach and puree (may add some of chicken stock for easier blending).
3
Make white sauce with flour, butter, salt, pepper & curry in large pot. Slowly whisk in half-and-half and chicken stock. Add spinach mixture & sherry. Heat slowly. Do not allow to boil. May be frozen.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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