Cream of Spinach Soup

2 lbs spinach or 2- 10 oz. pkgs spinach.
Cook in covered saucepan for 6 minutes then drain.
Put through strainer or blender.

Melt in saucepan - 2 tbs butter, add spinach and saute for 3 minutes.
1 tbs grated onion or 1 slice of onion which can be easily removed.
Stir in and cook until blended.

2 tbs flour, stir in gradually 4 cups of milk, chicken or other stock, alone or in combination.
Season soup with 3/4 tsp or more salt,1/4 tsp paprika and a grating of nutmeg. Add spinach.
Heat the soup well. Serve with sprinkled grated cheese.