Spinach and Mushroom Soup
1/4 cup butter
1 1/2 cups freshly chopped spinach
1 pound sliced button mushrooms
3 tablespoons flour
1 cup whipping cream
1 cup homemade chicken stock
2 tablespoons Marsala wine
Salt and pepper to taste
Melt butter in 4-quart saucepan over medium heat.
Add spinach and mushrooms and saute until mushrooms are browned.
Sprinkle in flour and cook until slightly thickened, stirring constantly.
Stir in cream and stock and heat through.
Stir in wine; add salt and pepper to taste.
Makes 1 quart.
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