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3 green onions, finely chopped
3 tbsp. butter
1 pkg. (10 oz.) frozen chopped spinach
1 pkg. (10 oz.) frozen broccoli spears slightly thawed
2 can s(10 3/4 oz.) each chicken broth
3 tbsp. all purpose flour
Salt and pepper
1/2 c. half and half or milk

Saute the green onions in the heated butter until soft but not browned. Add the flour, salt and pepper. Mix thoroughly. Add the vegetables and chicken broth.

Cover and simmer 5 to 8 minutes or until vegetables are cooked and mixture is heated through. Add half and half. Simmer 3 to 4 minutes longer. For tangier soup add 2 to 3 tablespoons lemon juice. Serves 4.

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