SOUP:

1-2 pkgs. frozen spinach, thawed
3 tbsp. butter (butter)
1 onion, chopped finely
1 1/2 tbsp. flour
4 c. chicken broth (water and chicken cube is okay)
1 tbsp. dried parsley
1 bay leaf
Salt and pepper
Squeeze or two of lemon juice
1/4 tsp. powdered mace (optional)
1/2 c. cream (evaporated milk)

GARNISH:

2 hard boiled eggs, sliced
Paprika or croutons

Melt butter; cook onion and spinach gently without browning. Sprinkle in flour; blend smooth. Add broth; bring to boil, stirring constantly. Add parsley, bay leaf and seasoning. Reduce heat. Simmer 10-12 minutes. Do not overcook. (Optional - put through fine food mill, or blend until smooth, in electric blender or food processor - I don't do this.)

Reheat; add lemon juice. Adjust seasoning; add mace. Stir in cream just before serving. Garnish each serving as desired. Garnish each serving as desired. (Great served with corn bread.) Yield: 4-6 servings.