Creamy Spinach and MushroomSoup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp Coconut Oil - Or Olive Oil6 cup, pieces or slices Mushrooms, fresh 0.50 cup Flour - Gold medal all purpose flour 4 cup Baby Spinach (raw) 3 cup Milk, nonfat (skim milk) 4 cup Chicken or Vegetable stock, low-sodium 3 clove Garlic .5 tsp Dried Thyme 0.5 tsp Kosher Salt .5 tsp Pepper, black
Saute mushrooms and garlic in coconut oil for about 3-5 min until slightly browned.
Add flour and mix well until absorbed into mushrooms. Add milk slowly and whisk to avoid clumps. Add the chicken stock, thyme, salt and pepper and whisk well so clumps can be avoided.
Add spinach and stir well as the spinach wilts. Simmer for 10 min until soup thickens. Add any additional salt and pepper to taste.
Serving Size: Makes 8 1-cup Servings
Add flour and mix well until absorbed into mushrooms. Add milk slowly and whisk to avoid clumps. Add the chicken stock, thyme, salt and pepper and whisk well so clumps can be avoided.
Add spinach and stir well as the spinach wilts. Simmer for 10 min until soup thickens. Add any additional salt and pepper to taste.
Serving Size: Makes 8 1-cup Servings
Nutritional Info Amount Per Serving
- Calories: 150.5
- Total Fat: 5.2 g
- Cholesterol: 5.5 mg
- Sodium: 350.1 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 1.4 g
- Protein: 9.1 g
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