Though the skies are clear, we’re still in the deep of Winter and the air is cold in Siskiyou County. There’s still time for hot soup!

2 Tbs. salad oil
3/4 c. onion (chopped)
1 large garlic cove (crushed)
6 c. water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 tsp. salt
6 c. milk
2 pkgs (10 oz. each) frozen chopped spinach (thawed and drained)
1/2 lb. cheddar cheese (shredded)
1/2 lb. shredded Swiss cheese

In a large saucepan, heat oil. Add onion and garlic; sauté over medium heat, stirring occasionally, until onion is tender, about 5 minutes. Add water and bouillon cubes. Heat to a rapid boil, stirring occasionally to dissolve bouillon cubes. Gradually add noodles and salt so that water continues to boil. Cook uncovered, stirring occasionally, until tender, about 6 minutes. Stir in milk, spinach, cheddar and Swiss cheese. Cook until heated through and cheeses are melted, stirring constantly. Do not boil. To serve, sprinkle each serving with paprika and packaged croutons. Serve immediately.

Tea Suggestion: Dragonwell, light oolongs.

For more recipes like this, call or come in to purchase our cookbooks, Ms. Lynn’s Tea Table and Ms. Lynn’s Tea Table and More.