Spinach Cheese Soup
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon olive or vegetable oil
6 cups chicken broth
8 ounces uncooked linguine
10 ounces frozen chopped spinach, thawed well drained
2 cups cubed cooked chicken
6 cups milk
3 cups shredded Swiss cheese
3 cups shredded Monterey jack cheese (or brick cheese)
In a soup kettle or Dutch oven, saute onion and garlic in oil until tender.
Add broth; bring to a boil. Add linguine and cook for 8-10 minutes or until tender. Reduce heat.
Add spinach and chicken; heat through but do not boil. Stir in milk; heat through.
Add cheeses and stir just until melted. Serve immediately.
Yield: 14-16 servings (4 quarts)
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