MUSHROOM-SPINACH CREAM SOUP
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
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.
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
MUSHROOM SPINACH SOUP
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
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
SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
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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- 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.
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