Spinach Bisque

1 1/2 cups water
3 cubes chicken bouillon
1 (10 ounce) package frozen chopped
spinach
3 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
1 tablespoon dried minced onion (or 2 T fresh onion)
salt and pepper to taste


In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.

Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

Submitted by: Miriam Pinnow