Mushroom-Spinach Cream Soup

Name: Mushroom-Spinach Cream Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 servings (2-1/2 quarts).
Ingredients: 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

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 10 servings (2-1/2 quarts).

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.

Ingredients

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

Directions

1. 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.
2. Stir in spinach. Reduce heat; cover and simmer for 5 minutes or until heated through.

Nutrition Facts

1 cup: 179 calories, 11g fat (6g saturated fat), 30mg cholesterol, 524mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 7g protein.

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