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Chicken Florentine Soup

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“From Home Cooking mag July/August 2005.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy bottomed, 3 quart saucepan over medium heat, melt butter. Add onions and cook until onions are tender, 7 to 10 minutes. Add garlic and cook 1 minute more.
  2. Stir in flour, cayenne pepper, salt and black pepper. Cook 1 to 2 minutes.
  3. Slowly whisk chicken stock into butter/flour mixture. Bring to a boil and cook several minutes until thickened. Add chicken.
  4. Remove from heat and stir in spinach and heavy cream. Serve immediately.

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