Spinach-of-the-Sea Soup

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Oyster stew and shrimp soup join frozen spinach to make this

Ingredients

  • 1 (10 oz.) pkg. frozen chopped spinach
  • 1 can condensed oyster stew
  • 1 can condensed cream of shrimp soup
  • 2⅔ c. milk
  • 4 slices bacon, chopped, fried and drained (optional)

Method

  • Cook spinach in boiling salted water. Drain.
  • Combine oyster stew, shrimp soup and milk. Add spinach. Simmer until thoroughly heated. Serve in soup bowls garnished with bacon.