Byrdhouse Spinach Soup

Ingredients

• 0.25 cups butter
• 0.25 cups flour
• 1 package sliced mushrooms , 8 ounce
• 0.5 cups dry sherry
• 1 can chicken broth , 14.5 ounce
• 1 quart milk
• 2 bunches fresh spinach , cleaned and chopped
• 4 greens onions , chopped
• 0.5 teaspoons ground nutmeg
• salt and pepper to taste
• 8 ounces cooked small shrimp

Instructions

1. 1

   Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.

2. 2

   Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.