Hearty Spinach And Mushroom Soup Recipes

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HEARTY SPINACH AND MUSHROOM SOUP



Hearty Spinach and Mushroom Soup image

Looking for a warm and hearty dinner? Enjoy this spinach and mushroom soup made in just 25 minutes.

Provided by Pillsbury Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 12

2 teaspoons margarine or butter
1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
1/2 cup finely shredded carrot
1/2 cup finely chopped onion
1 (14 1/2-oz.) can ready-to-serve fat-free chicken broth with 1/3 less sodium
1 1/2 cups frozen cut leaf spinach, thawed, squeezed to drain*
1/8 teaspoon nutmeg
Dash pepper
2 cups skim milk
1/4 cup all-purpose flour
4 oz. fat-free cream cheese (from 8-oz. pkg.), cut into pieces
4 oz. (1 cup) shredded reduced-fat Swiss cheese

Steps:

  • Melt margarine in large nonstick saucepan over medium heat. Add mushrooms, carrot and onion; cook and stir 3 minutes. Add broth, spinach, nutmeg and pepper; mix well.
  • In small bowl, combine milk and flour; blend until smooth. Add to spinach mixture; cook until bubbly and thickened, stirring constantly. Reduce heat to low. Add cream cheese and Swiss cheese; cook and stir until melted.

Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 35 mg, Fiber 3 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 1/4 Cups, Sodium 580 mg, Sugar 10 g

SPINACH MUSHROOM AND ARTICHOKE SOUP- FAST AND FIGURE FRIENDLY



Spinach Mushroom and Artichoke Soup- Fast and Figure Friendly image

This is something I whipped up last night in my attempt to eat healthier! This makes a soup that very thick with vegetables and leaves you feeling full and satisfied. If you want a soup that is thinner just add more broth. This would be a great soup for a brunch or dinner party as it can be completed and left to simmer until you are ready to serve.

Provided by Mamas Kitchen Hope

Categories     Spinach

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups button mushrooms
10 ounces frozen chopped spinach
3 artichoke hearts (I use frozen but canned would probably be good too)
1 onion, diced
2 garlic cloves, minced
64 ounces chicken broth
2 tablespoons fresh parsley, chopped
2 cups cooked wild rice
salt and pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Halve or quarter mushrooms as desired and saute in a dutch oven sprayed with nonstick spray. When mushrooms are about half done add onion. Stir often.
  • When mushrooms and onion are getting soft add garlic and saute for 1 minute. Chop artichoke hearts and spinach (if not already chopped) and add to pot. Stir to combine and cook just until heated through.
  • Add chicken broth, wild rice and parsley and bring to a boil. Reduce heat to a simmer and cook until everything is hot. Can keep on a low simmer for quite a while before serving. Would be good in a crock pot too! Top each bowl with a sprinkle of parmesan cheese.

Nutrition Facts : Calories 173.1, Fat 3, SaturatedFat 1, Cholesterol 1.5, Sodium 1281, Carbohydrate 24.7, Fiber 6.2, Sugar 3.5, Protein 14.2

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