Brian's Spinach Mushroom SoupSubmitted by: SCHWINNER!
IntroductionWe threw this together one night when we needed to use up some mushrooms in the fridge! Super low cal and very tasty! We threw this together one night when we needed to use up some mushrooms in the fridge! Super low cal and very tasty!
4 c. water
1 large portabella cap
2 c. chopped white mushrooms
5 oz. frozen spinach (1/2 package)
1/2 large onion, chopped
3 cloves garlic
2 tbsp. butter
cayenne pepper (optional)
garnish: Laughing Cow cheese or fresh grated parmesan (not in calorie count)
Meanwhile, roughly chop all mushrooms (you can use any kind of fresh mushroom) and add to onions and garlic. Add 4 c. water, bring to a boil, then reduce to a simmer and cover.
Thaw spinach and squeeze out excess water. Add to soup pot. Season to taste with salt, pepper, rosemary, and red pepper (for a little kick).
Allow to simmer for at least 20 minutes to allow mushrooms to soften and flavors to meld. Serve topped with fresh grated parmesan cheese or a wedge of Laughing Cow light cheese.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SCHWINNER!.