Genny's recipe for Spinich & Mushroom Soup

Genny used half and half instead of cream.

¼ cup butter
1 ½ cups freshly chopped spinach
1 lb. sliced button mushrooms
1 shallot, chopped
3 tbsp. flour
1 cup whipping cream
1 cup chicken stock
2 tbsp. Marsala wine
Salt and pepper to taste

Melt the butter in a 4 quart pan over medium heat. Add spinach, mushrooms, and shallot until mushrooms are browned.

While there is still some of the mushroom liquid in the pan, sprinkle in the flour and cook until slightly thickened, stirring constantly.

Gradually stir in cream and stock and heat through.

Stir in wine; add salt and pepper to taste.

Makes 1 quart.

Slow Brisket

1 brisket
1 packet onion soup mix
1 qt chicken broth
steak seasoning
w-sauce
1/2 bottle tangy tomato bacon dressing

put it all in the slow cooker and let it go all day on low or most of the day on high then low
serve with roasted veggies

Yummy
will have to make this again when brisket is on sale around St Patrick's day