1 pkg. frozen chopped spinach
2 cubes Knorr chicken bouillon
1/2 pt. sour cream
3 c. water
Salt to taste
1/2 c. Reese mushrooms, prepare as directed

Partially thaw spinach, break into small chunks and drain well. Put into blender with 1/2 cup of water and blend. Add remaining water and seasoning and mix again. Add sour cream and blend. Refrigerate until ready to serve, then garnish with chopped cucumber.