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Salmon and Spinach Soup

2 cups cooked Salmon
2 cloves, pressed garlic
1 medium onion, minced
1 tsp. oregano, crumbled
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
1 Tbsp. butter
1 Tbsp. olive oil
1 package (10 oz.) frozen chopped spinach, thawed undrained
1 bottle (8 oz.) Clam Juice
2 cans (14 1/2 oz.) chicken broth

In a Dutch oven saute' garlic, onion, oregano, nutmeg, pepper with butter and oil until onion is soft. Add undrained spinach, cook 5 minutes.

Pour Clam Juice into a blender. Spoon in 1/2 sauteed spinach mixture and 1/4 Salmon. Whip until pureed. Pour back into Dutch oven. Add chicken broth and the rest of the Salmon, chunked. Simmer 5 minutes.

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