Hearty Spinach And Mushroom Soup Recipes
HEARTY SPINACH AND MUSHROOM SOUP
Looking for a warm and hearty dinner? Enjoy this spinach and mushroom soup made in just 25 minutes.
Provided by Pillsbury Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Melt margarine in large nonstick saucepan over medium heat. Add mushrooms, carrot and onion; cook and stir 3 minutes. Add broth, spinach, nutmeg and pepper; mix well.
- In small bowl, combine milk and flour; blend until smooth. Add to spinach mixture; cook until bubbly and thickened, stirring constantly. Reduce heat to low. Add cream cheese and Swiss cheese; cook and stir until melted.
Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 35 mg, Fiber 3 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 1/4 Cups, Sodium 580 mg, Sugar 10 g
SPINACH MUSHROOM AND ARTICHOKE SOUP- FAST AND FIGURE FRIENDLY
This is something I whipped up last night in my attempt to eat healthier! This makes a soup that very thick with vegetables and leaves you feeling full and satisfied. If you want a soup that is thinner just add more broth. This would be a great soup for a brunch or dinner party as it can be completed and left to simmer until you are ready to serve.
Provided by Mamas Kitchen Hope
Categories Spinach
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Halve or quarter mushrooms as desired and saute in a dutch oven sprayed with nonstick spray. When mushrooms are about half done add onion. Stir often.
- When mushrooms and onion are getting soft add garlic and saute for 1 minute. Chop artichoke hearts and spinach (if not already chopped) and add to pot. Stir to combine and cook just until heated through.
- Add chicken broth, wild rice and parsley and bring to a boil. Reduce heat to a simmer and cook until everything is hot. Can keep on a low simmer for quite a while before serving. Would be good in a crock pot too! Top each bowl with a sprinkle of parmesan cheese.
Nutrition Facts : Calories 173.1, Fat 3, SaturatedFat 1, Cholesterol 1.5, Sodium 1281, Carbohydrate 24.7, Fiber 6.2, Sugar 3.5, Protein 14.2
SPINACH AND MUSHROOM SOUP WITH SPAETZLE
This recipe is a nod to my German heritage with a fabulous herbed spaetzle. Simple enough to be comforting on cold days, but easy to modify as well.
Provided by thedailygourmet
Categories Mushroom Soup
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk flour, salt, oregano, marjoram, parsley, chives, dill, and pepper together in a large bowl.
- Whisk milk, eggs, and mustard together in a small bowl. Gradually mix in flour mixture until just combined.
- Bring a large pot of salted water to a boil over medium heat. Place a spaetzle maker over the boiling water and pour spaetzle dough into the slider basket. Run the basket back and forth until bits of dough fall into the boiling water. Boil spaetzle until firm, 2 to 3 minutes. Drain.
- Melt butter in a Dutch oven over medium heat. Add olive oil, then onion. Sweat the onion for 3 to 4 minutes. Add mushrooms and saute until slightly browned, about 5 minutes. Add spaetzle and stir to combine. Cook until spaetzle is heated through and crispy in spots, 3 to 5 minutes.
- Add chicken broth and bring to a simmer. Stir in spinach and cook until wilted, 1 to 2 minutes. Serve immediately.
Nutrition Facts : Calories 326.5 calories, Carbohydrate 44.8 g, Cholesterol 108.1 mg, Fat 10.7 g, Fiber 3.3 g, Protein 12.8 g, SaturatedFat 3.6 g, Sodium 1411.6 mg, Sugar 4.6 g
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