Jeris Mushroom Spinach Soup Recipes

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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

MUSHROOM SPINACH SOUP



Mushroom Spinach Soup image

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

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 14

3 tablespoons butter
3 leeks, chopped
2 onions, chopped
2 cloves garlic, minced
2 pounds chopped mushrooms
2 teaspoons dried savory
¼ teaspoon dried oregano
⅓ cup sherry
9 cups chicken stock
2 tablespoons tomato paste
1 bay leaf
salt to taste
ground black pepper to taste
10 leaves fresh spinach

Steps:

  • 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.
  • Strain out the vegetables.
  • 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.

Nutrition Facts : Calories 90 calories, Carbohydrate 11.5 g, Cholesterol 9.2 mg, Fat 3.9 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 2.3 g, Sodium 116.9 mg, Sugar 4 g

MUSHROOM-SPINACH CREAM SOUP



Mushroom-Spinach Cream Soup image

Fresh mushrooms are a surprise for the palate in this creamy spinach soup. You can make it in advance and reheat it just before serving.-Patricia Kile, Elizabethtown, Pennsylvania.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

1 pound sliced fresh mushrooms
2 small onions, chopped
6 tablespoons butter, cubed
1/2 cup all-purpose flour
2 teaspoons Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/8 teaspoon paprika
4 cups milk
1 carton (32 ounces) chicken broth
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Steps:

  • In a large saucepan, saute mushrooms and onions in butter until tender. Stir in flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in spinach. Reduce heat; cover and simmer for 5 minutes or until heated through.

Nutrition Facts : Calories 179 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 524mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.

CREAMY SPINACH MUSHROOM SOUP



Creamy Spinach Mushroom Soup image

This spinach mushroom soup is the perfect accompaniment to any buffet. It can even be made ahead, then warmed and quickly finished on the day of your party. -Susan Jordan, Denver, Colorado

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup butter, cubed
1/2 pound sliced baby portobello mushrooms
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons all-purpose flour
2-1/2 cups vegetable stock
1 package (6 ounces) fresh baby spinach, chopped
1-1/2 cups half-and-half cream
1/2 cup sour cream
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.

Nutrition Facts : Calories 219 calories, Fat 18g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 952mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

EDAMAME SOUP WITH MUSHROOMS AND SPINACH



Edamame Soup with Mushrooms and Spinach image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Number Of Ingredients 12

2 tablespoons vegetable oil
4 scallions, white and green parts separated, chopped
2 cloves garlic, minced
1 pound frozen shelled edamame (about 3 cups)
1 russet potato, peeled and diced (about 9 ounces)
Kosher salt
4 ounces shiitake mushrooms, thinly sliced
1/2 cup cubed black forest ham (about 2 1/2 ounces), optional
2 cups baby spinach
1 to 2 tablespoons rice wine vinegar
Freshly ground pepper
Sriracha or other hot sauce, for serving

Steps:

  • 1. Heat a medium pot over medium-high heat, add 1 tablespoon oil, the scallion whites, and garlic. Cook until softened, 1 minute. Add 7 cups of water, the edamame, and potato; season with salt and cover. Once the soup boils, remove the lid and cook until the edamame and potato are tender, 15 to 20 minutes. Cool slightly and then carefully blend with an immersion until smooth (or in a traditional blender in batches). Keep warm.
  • 2. Meanwhile, heat a medium skillet over medium-high heat, add the remaining 1 tablespoon oil, then add the mushrooms, ham, if using, and scallion greens. Cook until the mushrooms brown, about 3 minutes, and then add the spinach, stirring until it wilts. Remove from the heat, season with salt and pepper.
  • 3. When ready to serve, gently reheat the soup and add rice wine vinegar. Ladle soup into 4 bowls and spoon some of the mushrooms, ham, and spinach into each bowl. Drizzle in the hot sauce as desired. Serve.

JERI'S MUSHROOM SPINACH SOUP



Jeri's Mushroom Spinach Soup image

We lost a member of our community who was so special to so many people. Her name was Jeri Allen. She was very community spirited and involved in our local government but spoke to anyone she met just like she was a neighbor next door. She had submitted this recipe for a delicious light soup to our local Ruritan cookbook and a friend made it for lunch and I just had to have the recipe it is that delicious. You can even make most of this ahead of time if you are serving for a dinner party and finish it up the night of your event. I've put the notes into the directions.

Provided by HokiesMom

Categories     Clear Soup

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

1/4 cup oil
1 medium onion, minced
2 garlic cloves, minced
3/4 lb white mushroom, sliced
6 ounces shiitake mushrooms, stemmed and sliced
1 teaspoon dried thyme
4 cups chicken broth
2 cups fresh spinach leaves, roughly chopped
1 tablespoon parsley, chopped
salt and pepper
1 cup half-and-half

Steps:

  • Heat oil in heavy large saucepan over medium-low heat and saute minced onion and garlic until onion is tender, about 6 minutes.
  • Increase heat to high and add all the mushrooms, thyme and saute until mushrooms release their liquid, about 5 minutes.
  • Add stock and bring to a boil.
  • Reduce heat and simmer 20 minutes. **(see note at end of directions).
  • Add spinach, parsley, salt and pepper and stir until spinach is wilted.
  • ** At the point after simmering you can remove from heat and let cool down a bit and store in a sealed container to save to heat the next day. To finish, reheat the mixture to a simmer and then continue with the last step of adding the spinach, etc. Great idea when you have a party.

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