1 (10 oz.) pkg. frozen leaf spinach
Pinch of nutmeg
2 tbsp. butter
1 sm. onion, finely grated (pulp and juice)
1 1/2 tbsp. flour
2 chicken bouillon cubes dissolved in 1 c. boiling water
1 1/2 c. milk
Salt and pepper to taste

Cook spinach according to package directions using 1/2 cup water and the nutmeg. Do not drain; puree. In medium saucepan melt butter; add onion and cook gently for several minutes.

Stir in flour; remove from heat. Gradually stir in bouillon (keeping smooth) and milk. Cook over moderate heat, stirring constantly, until slightly thickened. Stir in spinach, salt and pepper and reheat.