Mark Thorson wrote:
> I just made a bowl of creamed spinach using the
> store brand (Raley's) Cream of Chicken Soup.
> That was wonderful, just like what I remember.
>
> In a small suacepan, I put a brick of frozen
> spinach over low heat. After several minutes,
> I flipped it to thaw the other side. Once it
> was mostly thawed through, I broke it up to
> further speed up thawing.
>
> Once it was completely thawed, I added the
> can of soup. I left it on low heat, covered,
> stirring occasionally. Once it was thoroughly
> heated up, it was ready to eat. Mmmmm.
>
> Just goes to show you don't need more than
> two ingredients to make a fine pot of
> creamed spinach. Some people just feel
> compelled to make things complicated,
> when they can be quick and easy.

Canned cream of chicken soup counts as one ingredient?

I love creamed spinach, I must say. I usually make it for Thanksgiving, but
skipped it this year since there were only a few of us. Now I'm tempted to
go down and whip some up. But I suppose the easy allure of leftovers will
intervene.