Creamy Mushroom Spinach Soup

I had a bunch of extra mushroom and spinach that I needed to use before the spoiling factor set in.  Enjoy the following recipe-concoction.  I like it because it doesn't use much flour (like a bechemel sauce), instead substituting sweetened condensed milk or delicious cream.

CREAMY MUSHROOM SPINACH SOUP

• 2 Tbs. butter
• 1-2 garlic cloves (1/2 tsp. garlic)
• 1 small yellow onion, finely minced
• 1 package of fresh mushrooms, chopped
• 1 red bell pepper, chopped (optional)
• 2-3 Tbs. flour
• 2 lbs. of boiled chicken (save the broth), shredded
• 3.5 cups chicken broth
• 1 package of spinach
• 5 slices of turkey bacon
• 1 can of evaporated milk or 1.5 cups light cream
• Salt, pepper, nutmeg, oregano, and any other desired seasonings.

1. Melt the butter and add the garlic, onions, yellow bell pepper, and mushrooms.  Cook until the onions are clear and there is a slight mushroom aroma.
2. Add the flour to the mixture and stir.
3. Add the boiling chicken broth, and stir until it slightly thickens.  Add the milk or cream.
4. Add the spinach and stir until it has wilted/reduced in size.  Add the bacon and shredded chicken
5. Stir and season as desired.
6. Toppings such as cheese, sour cream, olives, or green onions make a nice addition.