Cream of Spinach Soup (Gunflint Lodge Cookbook)

Ingredients

• 5 T butter
• 1 medium onion, chopped
• 5 T flour
• 4 1/2 cups chicken stock
• 10 oz. spinach, if frozen – thaw and squeeze to removed most of the moisture
• 1 cup half-and-half (or whatever milk you have on hand)
• salt and pepper