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Recipe: Shoney's Tomato Florentine Soup
Categories: Soups/stews, Vegetables
Yield: 6 Servings
WALDINE VAN GEFFEN
VGHC42A-----
2 cn Clear chicken broth -- 14oz
Ea
1 cn Sliced stewed tomatoes --
(14 ounces)
12 oz V-8 juice
10 oz Cream of tomato soup
1 tb Sugar
10 oz Frozen chopped spinach
ds Nutmeg
Salt and pepper
Combine broth, tomatoes, juice and soup in a saucepan with a wire whisk over memdium heat. Add remaining ingredients, without even thawing spinach. Allow to heat gently 30 minutes on medium-low until spinach is tender. Keep hot without letting it boil. Freeze leftovers. Source: Gloria Pitzer's Make Alike Recipes.
Recipe By : Posted to MM-Recipes Digest V3 #261
Date: Tue, 24 Sep 1996 00:16:06 -0400
From: BobbieB1@aol.com
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