Secret Recipes

Spinach Cheese Soup

• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 Tbsp olive or vegetable oil
• 6 cups chicken broth
• 8 oz uncooked linguine
• 10 oz 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.

Servings:

4 quarts