Spinach Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 bag baby spinach1 10-oz package mushrooms (baby bella/white)2 tbsp butter1 small onion, sliced1 clove garlic, minced1 bay leaf1 tbsp all-purpose flour1/2 tsp oregano1/4 tsp red pepper flakes (optional)6 cups low-sodium vegetable broth1/2 cup milk1/2 cup shredded cheese (cheddar/monterey jack)salt and pepper to taste
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.
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.
Nutritional Info 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
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