Sassy Spinach Soup

Ingredients

some garlic
60 gr onion
28 gr butter
950 ml water
5 chicken bouillion
1/2 noodle flakes
28 gr broken noodles
1 gr salt
700 ml milk
60 gr chedder cheese
60 gr swiss cheese

Instructions

Black pepper to taste In a 3 litre saucepan, saute onion and garlic in butter or margarine until onion is golden, about 5 minutes. Add water and bouillion cibes. Bring to a boil; stir to dissolve the bouillion cubes. Add noodle flakes or broken thin noodles slowly being sure water continues to boil. Add salt. Cook uncovered until tender, about 10 minutes, stirring occasionally. Squeeze spinach to remove excess water. Stir spinach into the noodle mixture and cook 5 minutes longer. Stir in the milk, Cheddar cheese, Swiss cheese and pepper. Continue stirring over medium-high heat until cheeses are melted. Do not boil. SOURCE: Sopie Kay's Pasta Cookery : H-P Books, Box 5367, Tucson, Arizona 85703 Reprinted in The Cookbook Digest Issue A-0008 (1980) Posted in FIDO Cooking by Bob Emert/Frank Skelly 0.032258064516129