SPINACH AND MUSHROOM SOUP
Steps:
- ROUX: Sift flour with garlic powder. Melt butter in dutch oven and add flour mixture. Cook on low heat until roux becomes stiff and caramel in color. STOCK: Bring water and chicken bouillons to a boil. Strain into roux whisking constantly until right consistency. Sautee mushrooms, leeks and celery in a separate pan. Add vegetables to soup along with spinach.
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