1 (10 ounce) package frozen chopped spinach
2 (10 ounce) cans cottage cheese
1 cup shredded Cheddar cheese
1 cup sliced mushrooms
1 tablespoon marinated kalamata olives
1 teaspoon dried minced onion
1 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoons dried marjoram
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon dried sage
2 tablespoons butter
2 tablespoons honey
2 tablespoons minced onion
1 tablespoon dried marjoram
In a large bowl, toss spinach, cottage cheese, cheddar cheese, mushrooms, olives, marinated kalamata olivs, marinated Cheddar cheese, mushrooms, marinated olives, marinated Cheddar cheese, mushrooms, marinated olives, marinated Cheddar cheese, mushrooms, marinated olives, marinated Cheddar cheese, mushrooms, marinated olives, marinated Cheddar cheese, mushrooms, marinated olives, marinated Cheddar cheese, mushrooms, marinated olives, marinated Cheddar cheese, cauliflower rice, cauliflower rice, cauliflower rice, cauliflower rice, cauliflower rice, cauliflower rice, olive oil, tomato paste, salt, pepper, garlic powder, salt and peppermint oil.
Dissolve butter in 1 cup boiling water, bring to a boil, stir in flour and continue to boil. Remove from heat and stir in eggs and milk. Beat with an electric mixer for 5 minutes, scraping bowl often. Beat in currants, cornflakes, raisins, almonds and orange zest; continue to beat for 5 minutes. Gradually beat in butter, continuing to stir until smooth. Pour soup into a serving bowl.
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