Byrdhouse Spinach Soup "A rich and creamy spinach and mushroom soup, elegantly garnished with chilled shrimp." PREP TIME 20 Min COOK TIME 25 Min READY IN 45 Min SERVINGS & SCALINGOriginal recipe yield: 6 cups USMETRIC About scaling and conversions INGREDIENTS 1/4 cup butter 1/4 cup flour 1 (8 ounce) package sliced mushrooms 1/2 cup dry sherry 1 (14.5 ounce) can chicken broth 1 quart milk 2 bunches fresh spinach, cleaned and chopped 4 green onions, chopped 1/2 teaspoon ground nutmeg salt and pepper to taste 8 ounces cooked small shrimp DIRECTIONS 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. 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.
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