1 1/2 tsp. instant chicken bouillon
1 c. boiling water
2 pkgs. (10 oz. each) frozen chopped spinach
2 c. cream soup base
1 c. milk
1/4 tsp. nutmeg
Grated Parmesan cheese
Cheese and carrot curls

Dissolve bouillon in water in a 2 quart saucepan. Add spinach, cover and cook over medium heat 10 minutes. Place spinach and liquid in blender container; cover and puree until smooth. Add spinach puree, milk and nutmeg to cream soup base; heat to simmering. Serve garnished with Parmesan cheese and carrot curls or spoonful of sour cream.

CREAMY SOUP BASE:

2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. paprika
1/8 tsp. white pepper
2 c. milk

Melt butter over low heat in 2 quart saucepan. Stir in flour, salt, paprika and pepper. Cook until smooth, stirring constantly. Remove from heat. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly; boil and stir 1 minute. Makes 2 cups.