Marty’s Spinach Soup
- 2 cans chicken stock or broth
- 2 10 oz packages frozen chopped spinach
- 1/2 can evaporated milk
- 1 tablespoon butter
- celery salt
- 2 tablespoons Flour
- 1/4 cup broth or water
- Bring stock to a simmer with the frozen spinach.
- Add the milk, butter, and season to taste.
- Mix flour and broth (or water) separately until smooth.
- Stir well into soup and simmer another 5 minutes.