Lentil Soup

Lentil Soup

• 1 package dry lentils, cook according to package
• 1 c. chopped onions
• 10 oz frozen spinach, thawed 
•  8 oz package white mushroom
• 14 oz vegetable broth can
• 10 3/4 oz cream of chicken or cream of mushroom can
• 1 c water
• 3 tsp ground pepper
• 4 tsp garlic salt

1. Puree all vegetables until smooth.
2. Combine all ingredients in a large crockpot and cook on high for 3 to 4 hours. 
3. Serve hot with cornbread.