FOX VALLEY'S SPINACH, BACON & MUSHROOM SOUP
This soup is fabulous! Everyone will come back for more!
Provided by Jan Morris
Categories Cream Soups
Time 45m
Number Of Ingredients 13
Steps:
- 1. Cook bacon until crisp, remove, add butter. Sauté onion, add mushrooms then slowly blend in flour. Whip flour (no lumps) gradually add chicken broth, then 1/2 & 1/2, heavy cream, spinach, bacon(minced), spices. Do not boil. Let simmer for about 15 minutes
- 2. Let simmer for about 15 minutes
- 3. 264 cal 24g fat 8g carbs
MUSHROOM SOUP WITH BACON
Provided by Anne Burrell
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Add the bacon and butter to a wide, large pot and bring it to a medium heat. Cook the bacon, stirring frequently until it gets crispy and has released a lot of fat. Reserve the bacon and set aside.
- To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve.
- To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more.
- Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.
- Garnish the soup with the chopped fresh parsley.
MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices - cinnamon, coriander and cumin - gives it a deep, earthy richness. For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
Provided by Melissa Clark
Categories soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
- Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
- Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
- Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 5 grams, TransFat 0 grams
CREAMY SPINACH MUSHROOM SOUP
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
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.
CREAMY BACON MUSHROOM SOUP
I've always enjoyed cooking and recently created this rich soup. It's always a hit. You can also garnish it with chopped green onion tops or shredded Swiss cheese. For a creamier, smoother consistency, try pouring the soup through a strainer. -Nathan Mercer Inman, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in cream and broth. Gradually stir in cheese until melted. , In a small bowl, combine the cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon.
Nutrition Facts :
SPINACH AND BACON SOUP
Perfect low carb soup for a quick lunch. This is a very basic soup--you can vary the flavors by adding your favorite fresh herbs. I have even added a beaten egg to the boiling soup, just like in egg drop soup.
Provided by Dragonfly AZ
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut bacon into small pieces with kitchen shears. Place into saucepan with onions, and cook,stirring constantly, until bacon is very crispy.
- Drain most of fat from pan.
- Add spinach and stir-fry for about 30 seconds.
- Add broth and bring to a boil. Reduce heat and simmer to blend flavors for about 4 minutes.
- Ladle into bowls, sprinkle with Parmesan cheese and serve.
Nutrition Facts : Calories 194.4, Fat 14.6, SaturatedFat 4.8, Cholesterol 19.3, Sodium 1042.2, Carbohydrate 5.6, Fiber 2, Sugar 2, Protein 10.6
CREAM OF MUSHROOM SOUP W/SPINACH & BACON CRUMBLES
I came up with this recipe as just a thought of how I would make cream of mushroom soup. Spinach and bacon seemed like a good idea and the potatoes were an afterthought. Enjoy!
Provided by William Dehn @Wfdehn
Categories Cream Soups
Number Of Ingredients 17
Steps:
- Prepare your stuff: Slice small potatoes into bite size pieces. Cut stems off of spinach and Italian parsley. Slice small onion into 1" slices. Dice one package of sliced mushrooms leaving three sliced.
- In a Med/Large pot bring 1/2 stick of butter and 2 cartons (64oz) of chicken broth or stock to a boil. Add bite size potatoes. Boil for about 12 minutes.
- Meanwhile, in a large saucepan add half a stick of butter, garlic and onion. Cook until onion is soft. Salt and pepper to taste adding diced mushrooms and one packet of mushrooms. Add olive oil and handful of parsley over mushrooms and once shrunken add the other two packages of mushrooms.
- Cook mushrooms for about ten minutes until reduced and water is almost evaporated. Add red and white wine vinegar. Reduce boiling potatoes to low heat and add bullion. Add spinach to pot when stock isn't boiling.
- Add 1/2 stick of butter and spread flour over mushrooms and stir. Once you have a roux transfer mushroom roux to pot. Continue cooking on low heat. Add one package of bacon bits and another handful of parsley. Be sure to keep some bacon bits and parsley for presentation.
- Once ingredients are all combined add 64oz of heavy cream and let simmer on low heat until thoroughly heated. Add corn starch stirring making sure no clumps are left.
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