1 pound dry leaf spinach
1 cup milk
1 tablespoon beef bouillon granules
1 cup veal diagonally wrapped
1 (4 ounce) can sliced mushrooms, drained
1 teaspoon minced fresh mushrooms
1 (4 ounce) can sliced mushrooms
2 tablespoons water
1 tablespoon butter
2 tablespoons salt
1 tablespoon unsalted butter (optional)
Place light oil (JET) in a large saucepan over medium heat. Stir in the spinach, carrots, carrot halves, mushrooms, mushrooms, water, garlic, salt, butter and butter. Bring to a boil. Reduce heat to low and simmer 3 to 4 minutes. Remove from heat and stir in the fish, shrimp or scallops, salt and parsley.
Strain into a large bowl. Add carrots and stir to coat. Transfer to serving dishes. Garnish with butter and salt.