Byrdhouse Spinach Soup

• 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

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. 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.

butter, flour, mushrooms, sherry, chicken broth, milk, fresh spinach, green onions, ground nutmeg, salt, shrimp

Taken from www.allrecipes.com/recipe/159352/byrdhouse-spinach-soup/ (may not work)