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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 190.0
  • Total Fat: 10.9 g
  • Cholesterol: 29.4 mg
  • Sodium: 401.2 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 4.7 g
  • Protein: 8.9 g

View full nutritional breakdown of Spinach Mushroom Soup calories by ingredient
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Spinach Mushroom Soup

Submitted by: KETTLEBELLJUNKY
Spinach Mushroom Soup

Introduction

I used vegetable broth instead of water, which is what the original recipe called for.

Each serving is almost 2 cups.
I used vegetable broth instead of water, which is what the original recipe called for.

Each serving is almost 2 cups.

Number of Servings: 4

Ingredients

    1 bag baby spinach
    1 10-oz package mushrooms (baby bella/white)
    2 tbsp butter
    1 small onion, sliced
    1 clove garlic, minced
    1 bay leaf
    1 tbsp all-purpose flour
    1/2 tsp oregano
    1/4 tsp red pepper flakes (optional)
    6 cups low-sodium vegetable broth
    1/2 cup milk
    1/2 cup shredded cheese (cheddar/monterey jack)
    salt and pepper to taste

Directions

1. Heat butter in a large pot. Saute bayleaf, onions and garlic for a couple of minutes until transluscent.
2. Add the flour and stir it around to get it coated in butter.
3. Add 6 cups of broth and bring it to a boil.
4. Now add mushrooms and spinach (it will wilt quickly) to the water and simmer for 3-4 minutes.
5. Fish out bay leaf from soup and discard. Using an immersion blender or a regular blender, process the veggies to a thick broth.
6. Season with salt, pepper, oregano and red pepper flakes, if using.
7. Finish the soup with milk and shredded cheese. Continue heating for a minute or two and then serve.


Number of Servings: 4

Recipe submitted by SparkPeople user WILL_GET_THERE.






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