Recipe: Tomato Florentine Bisque (using Stouffer's creamed spinach)

TOMATO FLORENTINE BISQUE

"This is adapted from Southern Living. It is really good!"

3 Tablespoons butter or margarine
1/2 cup minced onion
2 teaspoons minced garlic
1/3 cup minced carrot
1/3 cup minced celery
1/2 cup sliced mushrooms
3 Tablespoons flour
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 1/2 cups milk
1 (28 oz) can diced tomatoes, undrained
2 pkgs (9 oz each) Stouffer's Creamed Spinach, defrosted

Melt butter in saucepan; add onion and garlic, then carrots, celery and mushrooms; saute until tender 4-5 minutes.

Stir in flour, salt and pepper, stirring 1 minute. Add milk gradually; cook, stirring constantly, until thickened, 2-3 minutes.

Stir in tomatoes with juices, and creamed spinach. Cook until thoroughly heated.

From: Debbie McCrory (Debbie, D.W.)