Florentine Soup

I haven't tried it yet, but it sounds absolutely yummy--especially if you like creams soups! From kraft.com.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄2 cup  chopped fresh mushrooms
• 1⁄2 cup  chopped onion
• 2  tablespoons butter
• 3 1⁄4 cups milk, divided
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  garlic salt
• 1  dash pepper
• 1  dash ground nutmeg
• 2  teaspoons potato starch
• 1 (10 ounce) package frozen chopped spinach, thawed, well drained
• 4  ounces cream cheese, cubed

Directions

1. Cook mushrooms and onion in butter in medium saucepan on medium heat until tender.
2. Add 3 cups of the milk and the seasonings. bring just to boil, stirring frequently.
3. Add potato starch to remaining 1/4 cup milk; stir until well blended. Gradually add to hot mixture in saucepan, stirring until well blended. Cook until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 minutes.
4. Stir in remaining ingredients; cook until cream cheese is completely melted and soup is heated through, stirring frequently.