Creamy Mushroom Spinach Soup Recipes

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CREAMED SPINACH II



Creamed Spinach II image

My kids absolutely love this simple, fast side dish. They actually believe if they go in a restaurant, spinach will be served as wonderful as this!

Provided by LSCHOETTLER

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 6

Number Of Ingredients 4

2 (10 ounce) packages frozen chopped spinach
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon butter
garlic salt to taste

Steps:

  • Prepare spinach according to package directions; drain well.
  • In a large saucepan over medium-high heat, combine spinach, mushroom soup and butter. Bring to a low boil. Season with garlic salt to taste.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 7.4 g, Cholesterol 5.1 mg, Fat 5.5 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 411.6 mg, Sugar 1.4 g

CREAMY MUSHROOM-SPINACH SOUP



Creamy Mushroom-spinach Soup image

I got this recipe from an insert in my gas bill! My 2 year old daughter LOVES it and always asks for more - the first time, she ate 5 bowls!

Provided by Meg Fisher

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 lb fresh mushrooms, chopped
1/2 cup butter
1/2 cup unsifted all-purpose flour
1/2 teaspoon salt
3/4 teaspoon pepper
4 cups chicken broth
1 cup whipping cream
1 (10 ounce) package frozen spinach, cooked and drained

Steps:

  • Saute mushrooms in butter until tender in large saucepan over medium flame.
  • Add flour, salt and pepper; cook 1 minute.
  • Gradually add broth and cream; cook, stirring occasionally, until thickened.
  • Add spinach and heat through.

MUSHROOM SPINACH SOUP



Mushroom Spinach Soup image

Ready in just 30 minutes, mushroom spinach soup combines garlic, onions, and herbs with earthy mushrooms and wilted spinach contrasted with crunchy croutons.

Provided by David & Debbie Spivey

Categories     Main Course     Soup

Time 30m

Number Of Ingredients 11

4 tablespoons unsalted butter ((½ stick))
½ cup onion (diced)
16 ounces mushrooms (sliced (baby bella) or any variety)
1 tablespoon garlic (minced)
1 teaspoons dried thyme (or 1 tablespoon fresh thyme)
3 tablespoons all-purpose flour
2 cups whole milk (or Half and Half)
2 cups vegetable broth
3 cups baby spinach
Kosher salt and freshly cracked black pepper (to taste)
½ cup croutons

Steps:

  • Melt the butter in a large pot over medium-high heat. When the butter begins to foam, add the onions, mushrooms, garlic, and a pinch of salt. Saute for 5 minutes, stirring often.
  • Sprinkle in the flour, coating the mushroom mixture. Cook for 1 minute, while stirring constantly. The flour may start to stick to the bottom of the pot, so be careful not to scorch it.
  • Gradually stir in the broth, scraping up the bits from the bottom of the pot. Pour in the milk and bring to a boil over high heat. Reduce the heat to simmer for 8 to 10 minutes, stirring occasionally.
  • Stir in the spinach until wilted.
  • To serve, divide the soup among 4 bowls and top with croutons.

Nutrition Facts : Calories 258 kcal, Carbohydrate 21 g, Protein 9 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 575 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

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