Florentine Soup

• 12 cup chopped fresh mushrooms
• 12 cup chopped onion
• 2 tablespoons butter
• 3 14 cups milk, divided
• 12 teaspoon salt
• 14 teaspoon garlic salt
• 1 dash pepper
• 1 dash ground nutmeg
• 2 teaspoons potato starch
• 1 (10 ounce) package frozen chopped spinach, thawed, well drained
• 4 ounces cream cheese, cubed

1. Cook mushrooms and onion in butter in medium saucepan on medium heat until tender.
2. Add 3 cups of the milk and the seasonings.
3. bring just to boil, stirring frequently.
4. Add potato starch to remaining 1/4 cup milk; stir until well blended.
5. Gradually add to hot mixture in saucepan, stirring until well blended.
6. Cook until mixture boils and thickens, stirring constantly.
7. Reduce heat to low; simmer 5 minutes.
8. Stir in remaining ingredients; cook until cream cheese is completely melted and soup is heated through, stirring frequently.

mushrooms, onion, butter, milk, salt, garlic, pepper, ground nutmeg, potato starch, cream cheese

Taken from www.food.com/recipe/florentine-soup-268598 (may not work)