Yields
6 servings
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ingredients
1 10
oz package frozen chopped spinach
2 ½
cup chicken broth
3
Tbsp vegetable oil
½
cup chopped onion
⅓
cup all purpose flour
dried dill weed
½
tsp salt
2 ½
cup Natrel Lactose Free Milk
2 2
oz cans salmon, undrained, flaked
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directions
Step 1
COOK spinach in chicken broth; set aside. Sauté onion in oil in large saucepan until softened. Add flour and seasonings. Add spinach mixture, stirring until smooth. Add milk. Cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened. Stir in salmon. Heat through.
Step 2
Tip:
Prepare soup a day ahead and reheat for easy entertaining.
Replace salmon with tuna or crabmeat.