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
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