Emerald Soup Recipe
By Posey Heisig
Ingredients
2 cans Cambell's cream of chicken soup
2 cans milk, or slightly more if desired
1 package frozen spinach, cooked and squeezed dry
1 teaspoon tabasco sauce
Instructions
1. Mix well in blender.
2. Chill well, serve with dollops of sour cream.
3. Goes well with meatloaf as a quick summer supper.