1/3 c celery
Curly parsley
2 pints chicken stock
1/2 c white wine
1/4 c flour
1 can fat-free evaporated milk
1 cup spinach
Saute in 1 tbsp butter
Add stock, wine and whisk in flour while broth is still cool. Allow to simmer for 10-15 minutes and add spinach and evaporated milk in the last 5 minutes . Puree the mixture and return to the pan. Add salt and pepper to taste and garnish with a few reserved sliced mushrooms and parsley.
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