Friday, October 28, 2011

Soup Verte

Soup Verte

1 package frozen, chopped spinach, thawed and drained
1 can cream of chicken soup
1 can milk, 2% or whole
1 tablespoon fresh minced parsley
Salt and pepper, to taste
½ teaspoon celery seed
½ teaspoon minced garlic

In a saucepan, heat soup and milk together over medium heat. Stir in spinach, parsley and seasonings. Cook soup about 5 minutes. Serve soup hot in warmed soup bowls.

Makes 4 servings

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