Here ya go... hope this makes it to you in time to satisfy your craving. I had this the first time at a silent retreat center called Dayspring, so in my recipe file it gets filed under:
2 tbsp oil
3/4 cup chopped onion
1 large garlic clove, crushed
6 cups water and 6 chicken bouillon cubes,
OR three large cans of chicken broth (or vegetable broth if you want)
8 oz. extra-fine egg noodles
1 tsp salt
6 cups whole milk (skim milk is too wimpy)
2 (10 oz each) pkgs of chopped spinach, thawed and drained
1/2 lb shredded cheddar or longhorn cheese
1/2 lb shredded Swiss cheese
paprika and croutons (optional and I never bother)
In large saucepan (6 quart) or heavy soup pot, put oil, chopped onion and garlic and saute on low to medium heat for five minutes. Add water and bouillon cubes (or canned bouillon) and bring to boil, stirring until cubes are dissolved. Gradually add noodles and cook until noodles are tender (about 6 minutes).
Lower heat to medium if not already there. Stir in milk, thawed spinach, and both cheeses. Stir constantly until heated and cheeses are melted, but DO NOT BOIL or the mixture will curdle (bleah).
Check seasonings and add the salt if you feel it needs it - but this soup will taste bland with no salt at all.
Serve with a dusting of paprika and croutons, if desired. Recipe can be doubled if you have a large crowd and a big soup pot. Rub happy tummy when finished.
SockEmpress
(11/20/00)
Hints:
1. Original recipe called for chicken bouillon, but we've decided that the veggie bouillon tastes better.
2. Original recipe called for 1 tsp. salt but we've never felt like the soup needed it. It does gain from a sprinkling of fresh-ground pepper at serving time, IMHO.
3. Milk - your choice of cow or goat or other dairy animal of your choice, but don't use anything less than whole milk. You're getting enough fat in the cheese, don't worry about the fat in the milk. Life is short, eat good stuff and enjoy. The soup tastes insipid with skim milk.
4. Cheese - definitely needs to be shredded finely so it melts in the soup and doesn't form large globs.
5. I've never had it with paprika and croutons so I can't offer an opinion.
6. This is a messy soup to eat. Serve with napkins or paper towels and eat it with good friends who won't be horrified if you end up with dribbles of milk on your chin.
7. The soup tastes even better reheated, but heat slowly and stir frequently so it doesn't stick or scorch.
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