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Herbed Spinach Soup

3 green onions, finely chopped
3 parsley sprigs
1/4 small head lettuce, sliced
1 bunch fresh spinach
2 tbsp. margarine or butter
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. dried tarragon
4 (10 1/2 oz. ) cans condensed beef broth
1/2 cup half-and-half
1 hard cooked egg, chopped
Pinch freshly grated nutmeg


In a slow cooker, combine onions, parsley, lettuce, spinach, margarine or butter, salt, pepper, tarragon and broth. Cover and cook on low 4 to 6 hrs. Process in a blender or food processor in batches until vegetables are finely chopped. Turn to HIGH. Pour mixture into slow cooker. Stir in half-and-half. Cover and cook on HIGH 20-30 min. Serve hot, garnished with chopped hard-cooked egg and a pinch of nutmeg.

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