Mushroom Florentine Soup Recipes

MUSHROOM FLORENTINE

Steps:

• Slice mushrooms and saute in olive oil in small skillet over medium heat until just tender. Remove to a small plate and set aside.
• Add spinach to skillet, over medium heat, and season with salt, onion, garlic. Stir and cook a few minutes.
• Lightly butter a 9" pie plate.
• Line pie plate with cooked spinach.
• Top with mushrooms.
• Drizzle melted butter over.
• Top with cheese and pepper.
• (Can refrigerate at this point, covered. Bring to room temp before baking, if made ahead.).
• Bake uncovered at 350 for 20 minutes until sizzling.

MUSHROOM CHICKEN FLORENTINE

Steps:

• In a 3-qt. slow cooker, combine the soup, wine, sour cream and herbes de Provence. Stir in chicken and mushrooms. Fold in spinach. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with noodles.

FLORENTINE STUFFED MUSHROOMS

Steps:

• Preheat oven to 375. Pull stems out of mushrooms and lay caps on cookie sheet that has been oiled with 1 tbls olive oil.
• Chop the stems very finely and set aside.
• Preheat frying pan on medium heat. Add butter and allow to melt.
• Add onions, thyme and garlic. When onions begin to brown, add chopped mushroom stems, spinach, and breadcrumbs.
• Continue to cook until tender and moisture has been absorbed. Remove form heat.
• Add Parmesan, salt and pepper. Stir in well.
• Stuff each mushroom cap with filling.
• Bake 15 to 20 minutes.
• Serve hot. (These are yucky cold!).

MUSHROOM FLORENTINE SOUP

Steps:

• 1. Saute the mushrooms, onion, garlic and seasonings in butter and wine; cook on high heat until reduced by half, about 4 minutes.
• 2. Remove from the heat and put half of the soup in a small, deep bowl. Puree the soup in the bowl with a stick blender. The mushrooms may get caught a bit in the blender blades, but keep going and they'll eventually all end up in the soup.
• 3. Return the puree to the pot and heat until the soup is hot. Stir in the spinach and cream; heat through just a minute or so and serve at once.
• 4. makes 2-3 servings. Don't freeze. per 1/2 recipe: 317 calories; 28g Fat; 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs.

MUSHROOM FLORENTINE SOUP

Steps:

• Heat the butter in a large pan over medium-high heat. Add mushrooms, red onion, garlic, salt, and pepper and cook, stirring, until lightly browned, about 5 minutes. Add the broth and wine, raise the heat to high, and continue cooking until reduced by half, about 4 more minutes.
• Remove from the heat, pour 1/2 the soup into a tall plastic container cup, and puree using an immersion blender. Return the puree to the pan and heat over high heat, while stirring in the spinach and cream in batches.
• Divide the soup among 2 bowls and serve each garnished with 6 enoki stems.

CHICKEN FLORENTINE SOUP

Steps:

• Add chicken breasts, broth, chopped onion, pesto, salt, and Italian seasoning to slow cooker. Cook on low for six hours or on high for three hours.
• Remove chicken and shred using two forks. Return chicken and sliced mushrooms to the crock pot.
• Prepare a roux by melting butter in a saucepan over medium heat. Whisk in the flour and cook just until it becomes a light golden brown. Add milk and stir until thick and creamy. Stir in the wine until smooth.
• Add the mixture to the slow cooker temperature and reduce the temperature to low. Add spinach and stir.
• Cook soup another 15 minutes, or until spinach is melted and heated through.

STEAK & MUSHROOM FLORENTINE

Steps:

• Brown beef well in heated oil at medium-high heat in large non-stick skillet. Reduce heat to medium.
• Add onion and garlic and cook until tender-crisp. Add spinach and cook until wilted.
• Stir in soup,water and pepper; heat to a boil. Reduce heat to low. Cook until mixture is hot and bubbling. Sprinkle with additional pepper,if desired. Serve over rice or noodles.

MUSHROOM FLORENTINE SOUP

Steps:

• 1) Heat the butter in a large pan over medium-high heat. Add mushrooms, red onion, garlic, salt, and pepper and cook, stirring, until lightly browned, about 5 minutes. 2) Add the broth and wine, raise the heat to high, and continue cooking until reduced by half, about 4 more minutes. 3) Remove from the heat, pour 1/2 the soup into a tall plastic container cup, and puree using an immersion blender. 4) Return the puree to the pan and heat over high heat, while stirring in the spinach and cream in batches. 5) Divide the soup among 2 bowls and serve each garnished with 6 enoki stems.