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Spinach-Mushroom Soup

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Spinach-Mushroom Soup

A very rich and flavorful mushroom soup that highlights the mushrooms. Use any kind of mushrooms you can find from the exotic Enoki and Portabella (as pictured) to the readily available common white mushroom.

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 large onions
sliced
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1 ½ pounds mushrooms
sliced
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¼ cup white wine
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1 quart water
or vegetable broth
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3 ½ ounces enoki mushrooms
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2 tablespoons soy sauce, tamari
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4 cups spinach
washed, thin
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Ingredients

Amount Measure Ingredient Features
1 large onions
sliced
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680.4 g mushrooms
sliced
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59 ml white wine
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0.9 l water
or vegetable broth
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101.2 ml/g enoki mushrooms
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3E+1 ml soy sauce, tamari
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946 ml spinach
washed, thin
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Directions

If using wild dried mushrooms (rehydrate) and use the liquid after filtering though a coffee filter to remove any grit as part of liquid for extra flavor.

Place the onion and mushrooms in a large sacuepan with the wine.

Cook slowly over low heat for about 10 minutes.

Add the water or vegetables broth, the enoki mushrooms, and the soy sauce.

Cook for an additional 10 minutes.

Stir in the spinach and season with the pepper. Turn off the heat.

Serve as soon as the spinach is wilted.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 6311% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 485mg 20%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 14g
Vitamin A 56% Vitamin C 25%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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