1/4 cup chopped onion
1/4 cup margarine or butter, melted
1/4 cup all purpose or unbleached flour
1 teaspoon salt, if desired
1/2 teaspoon dry mustard
1/4 teaspoon nutmeg
10 3/4 ounce can condensed chicken broth
1/2 cup shredded carrots
9 ounce package frozen chopped spinach in a pouch
2 1/2 cups milk
Lemon sliced, if desired

Preparation Instructions:

In 2 quart saucepan over medium heat, cook onion in margarine until tender. Remove from heat; blend in flour, salt, dry mustard and nutmeg. Gradually stir in chicken broth. Bring to a boil, stirring constantly. Add carrots and spinach. Reduce heat to medium; simmer uncovered 10 minutes or until carrots are tender and spinach is thawed, stirring occasionally. Cool to lukewarm. In blender container or food processor bowl with metal blade, puree spinach mixture until smooth. Stir in milk. Cover; refrigerate until thoroughly chilled. Garnish each serving with lemon slice. 5 servings.