8 cups cleaned, cut spinach
2 chopped onions
1/2 cup butter or margarine
1/2 cup flour
6-8 cups milk
1/4 tsp nutmeg
salt and pepper to taste

Saute onions and spinach in butter until mushy.
Add flour and stir till bubbly.
Add milk and continue stirring till thick.
Remove from heat and season with nutmeg, salt and pepper.
Blend 1/2 the soup in a blender when cooler for a richer flavor.
Then add back in to mixture and reheat when ready to serve.

NOTE: For Cream of Mushroom soup substitute 2 pounds sliced mushrooms for the spinach. Add 1/8 cup dry white wine with other seasonings.