BLAND CREAM OF SPINACH SOUP (180)    RECIPE (114)

• MARGARINE, SALTED, BULK
  QUANTITY:   .15625
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   .15625
• FLOUR, GENERAL PURPOSE
  QUANTITY:   .07813
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   .07813
• MILK, DRY, NONFAT
  QUANTITY:   .42188
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   .42188
• WATER, COLD
  QUANTITY:   .4375
  ASSOCIATED NUTRIENT:   WATER
  NUTRIENT AMOUNT IN LBS.:   3.6575
• SPINACH, FROZEN, CHOPPED
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   SPINACH, FRZ, CHOPPED, CKD W/SALT
  NUTRIENT AMOUNT IN LBS.:   1
• SALT
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .03125

1) COMBINE MARGARINE AND FLOUR TO FORM ROUX.  DO NOT BROWN.
2) RECONSTITUTE NON-FAT DRIED MILK WITH WATER.  SLOWLY ADD MILK TO
   ROUX AND BLEND THOROUGHLY.  COOK UNTIL MIXTURE IS THICKENED.
3) COOK AND PUREE SPINACH.  ADD TO CREAM SAUCE;  MIX TO DISTRIBUTE.
4) NOTE:  1.  ADJUST SEASONING TO TASTE.
          2.  1/3 OZ MINCED ONION MAY BE ADDED.