Mushroom Spinach Soup

Mushroom Spinach Soup

21

"This is an elegant soup and a great first course before a game main course. Serve with grated Parmesan cheese."

Ingredients

1 h 10 m servings 90 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Saute butter, leeks, onion, and garlic until clear. Add mushrooms (except the 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato paste and bay leaf. Simmer for 30 minutes or so.
  2. Strain out the vegetables.
  3. Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted. Add salt and pepper to taste. Serve garnished with Parmesan cheese if desired.
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Reviews

21
  1. 28 Ratings

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This was so good. However I did not strain the vegetables from the soup. I thought it would be a shame to waste them. Easy to make and great for company. The kitchen aromas were most entici...

WOW!! My husband and my kids loved this wonderful soup! I had no savory, so used italian seasoning with super results. Wonderful mushroom flavor from simmering! Thanks :o)

This is a wonderful soup. I made it according to the directions, used 1/4 crimini, 1/4 shitake & 1/2 regular mushrooms. I did strain it because I wanted a light soup for a first course at a Ch...