Prep 0 mins
Cook 0 mins
- 4 cups chicken stock
- 6 tablespoons instant cream of wheat
- 6 ounces spinach, cut coarsely
- 1⁄3 cup heavy cream
- salt and pepper
- Bring the stock to a boil.
- Add cream of wheat, mix well and bring to a boil.
- Add spinach to soup stock and boil for 5 minutes.
- Stir in the cream and serve immediately.