Ingredients
6
slices bacon, cut into 1-inch pieces
1 1/2
cups sliced fresh mushrooms
1/4
cup chopped onion
1
garlic clove, minced
3 1/2
cups Progresso™ chicken broth (from 32 oz carton)
1
pkg (9 oz) frozen spinach, thawed, squeezed to drain well
1 1/2
cups milk
6
tablespoons all-purpose flour
Preparation
In 5 quart Dutch oven, combine bacon, mushrooms, onion and garlic. Cook and stir over medium-high heat until bacon is crisp and vegetables are tender; drain.
Stir in broth and spinach; simmer 5 minutes.
In small bowl, combine milk and flour; beat with wire whisk until well blended. Stir flour mixture into soup. Simmer until mixture boils and thickens, stirring constantly.
