Prevention's Creamy Spinach and Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tsp olive oil3 slices bacon8 oz. mushrooms, trimmed and sliced2 leeks, white and pale green parts, cleaned and sliced1/2 c dry white wine1 russet potato, peeled and cubed2 c frozen peas8 oz baby spinach2 Tbsp fresh lemon juice1/4 c 2% plain Greek-style yogurtsalt and black pepper to taste
Heat oil in large pot over medium heat. Add bacon and cook until crisp, about 6 minutes. Drain on paper towels. Crumble and set aside.
Remove all but 1 Tbsp of bacon fat from pot. Return to heat and add mushrooms. Cook, stirring occasionally, until golden, about 5 minutes. Add leeks and cook, stirring, until tender, about 4 minutes. Stir in wine and simmer until reduced by half, about 4 minutes.
Add potato and 5 cups water. Bring to a boil. Simmer until potato is very tender, about 15 minutes. Add peas and spinach and simmer, stirring occasionally, 3 minutes.
Puree soup in blender, working in batches, until smooth. Return to pot and bring to simmer. Add more water if too thick. Remove from heat and stir in lemon juice. Season to taste with salt and pepper. Ladle into bowls. Dollop evenly with yogurt and sprinkle with reserved bacon.
Serving Size: Makes 7 1/2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user DBEAU57.
Remove all but 1 Tbsp of bacon fat from pot. Return to heat and add mushrooms. Cook, stirring occasionally, until golden, about 5 minutes. Add leeks and cook, stirring, until tender, about 4 minutes. Stir in wine and simmer until reduced by half, about 4 minutes.
Add potato and 5 cups water. Bring to a boil. Simmer until potato is very tender, about 15 minutes. Add peas and spinach and simmer, stirring occasionally, 3 minutes.
Puree soup in blender, working in batches, until smooth. Return to pot and bring to simmer. Add more water if too thick. Remove from heat and stir in lemon juice. Season to taste with salt and pepper. Ladle into bowls. Dollop evenly with yogurt and sprinkle with reserved bacon.
Serving Size: Makes 7 1/2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user DBEAU57.
Nutritional Info Amount Per Serving
- Calories: 146.7
- Total Fat: 2.8 g
- Cholesterol: 4.5 mg
- Sodium: 564.2 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 5.6 g
- Protein: 8.2 g
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