CHICKEN SPINACH SOUP

Here's a way to serve your salad and soup in one course!

            1½ pounds fresh spinach (or 2 10-ounce packages frozen), washed and
                  chopped
             2 cups diced cooked chicken
             6 cups chicken broth
             1 clove garlic, crushed
             ½ cup long-grained rice
             ½ teaspoon ground nutmeg
             1 tablespoon fresh lemon juice
             Freshly ground black pepper to taste
             Salt to taste (optional)
             ¼ cup grated Romano cheese

Serves 4 to 6.

If fresh spinach is used, it must be cleaned thoroughly and chopped.  Place the broth, garlic, spinach and chicken in a large saucepan.  Bring to boil, then add the rice, nutmeg, lemon juice, pepper, and salt, and simmer until the rice is cooked but firm.

Serve hot and pass the Romano cheese and more pepper.

Crostini make an ideal accompaniment.