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| Byrdhouse Spinach Soup |
"A wealthy and creamy spinach and mushroom soup, elegantly garnished with chilled shrimp."
Ingredients :
- 1/4 cup butter
- 1/four cup flour
- 1 (8 ounce) package deal sliced mushrooms
- 1/2 cup dry sherry
- 1 (14.5 ounce) can hen broth
- 1 quart milk
- 2 bunches clean spinach, cleaned and chopped
- four green onions, chopped
- half of teaspoon ground nutmeg
- salt and pepper to flavor
- 8 oz. Cooked small shrimp
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 45M |
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- Melt butter in a massive saucepan over medium warmness. Whisk in flour, and prepare dinner until the aggregate turns a darker yellow colour, approximately 5 mins. Stir inside the mushrooms, and prepare dinner for 2 mins.
- Whisk inside the sherry, bird broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over excessive warmth, whisking continuously, then lessen heat to medium low, and simmer till the spinach is soft, 15 to twenty minutes. Garnish with shrimp to serve.
Notes :
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