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