spinach and mushroom soup

by Diana

1 small onion, peeled and minced
6 mushrooms, sliced
1/2 lb. spinach, shredded (~ 2 c.)
1 tbsp. flour
2 c. chicken broth
1/8 tsp. each curry powder and allspice
1/2 c. cream or milk
1 hard-cooked egg, finely chopped

Melt butter in a 1 quart saucepan over moderate heat. When it bubbles, add onions and mushrooms. Stir two minutes until the vegetables are glazed. Add spinach and stir; lower the heat. Add flour to the vegetables and stir well, then blend in broth, a little at a time. Season with curry and allspice. Simmer 5 to 7 minutes, uncovered, adding cream towards the end. Ladle into warmed bowls and sprinkle each with some chopped egg.

Serves 6.