2 tbsp. salad oil
3/4 c. chopped onion
1 lg. garlic clove, crushed
6 c. water
6 chicken bouillon cubes
6 oz. fine egg noodles (about 4 cups)
1 tsp. salt
6 c. milk
2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/2 lb. shredded Cheddar cheese (about 2 cups)
1/2 lb. shredded Swiss cheese (about 2 cups)
Paprika
Salad croutons

Heat oil in large saucepan. Add onion and garlic. Saute over medium heat, stirring occasionally, until onion is tender. About 5 minutes.

Add water and bouillon cubes. Heat to a rapid boil, stirring occasionally to dissolve bouillon cubes. Gradually add noodles and salt so that water continues to boil. Cook uncovered, stirring occasionally, until tender, about 6 minutes.

Stir in milk, spinach, Cheddar cheese and Swiss cheese. Cook until heated through and cheeses are melted, stirring constantly. Do not boil.

To serve, sprinkle each serving with paprika and croutons (both are optional). Serve immediately. Cover and chill leftover soup. Reheat covered, adding milk as necessary for desired consistency. Makes 8 to 10 servings or 4 quarts.