STEP ONE MELT shortening in 2 quart saucepan. Saute onion over medium heat, stirring occasionally until onion is tender.
STEP TWO STIR in flour, milk, broth, salt, pepper and nutmeg. Cook and stir over medium heat until bubbly. Continue to cook and stir 1 minute, or until thickened.
STEP THREE STIR in spinach, cooking until heated through. Puree soup mixture by processing in batches, in a blender until smooth, if desired.
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