Jeris Mushroom Spinach Soup Recipes

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MUSHROOM SPINACH SOUP



Mushroom Spinach Soup image

Ready in just 30 minutes, mushroom spinach soup combines garlic, onions, and herbs with earthy mushrooms and wilted spinach contrasted with crunchy croutons.

Provided by David & Debbie Spivey

Categories     Main Course     Soup

Time 30m

Number Of Ingredients 11

4 tablespoons unsalted butter ((½ stick))
½ cup onion (diced)
16 ounces mushrooms (sliced (baby bella) or any variety)
1 tablespoon garlic (minced)
1 teaspoons dried thyme (or 1 tablespoon fresh thyme)
3 tablespoons all-purpose flour
2 cups whole milk (or Half and Half)
2 cups vegetable broth
3 cups baby spinach
Kosher salt and freshly cracked black pepper (to taste)
½ cup croutons

Steps:

  • 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.
  • Gradually stir in the broth, scraping up the bits from the bottom of the pot. Pour in the milk and bring to a boil over high heat. Reduce the heat to simmer for 8 to 10 minutes, stirring occasionally.
  • Stir in the spinach until wilted.
  • To serve, divide the soup among 4 bowls and top with croutons.

Nutrition Facts : Calories 258 kcal, Carbohydrate 21 g, Protein 9 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 575 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

CREAMY SPINACH MUSHROOM SOUP



Creamy Spinach Mushroom Soup image

This spinach mushroom soup is the perfect accompaniment to any buffet. It can even be made ahead, then warmed and quickly finished on the day of your party. -Susan Jordan, Denver, Colorado

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup butter, cubed
1/2 pound sliced baby portobello mushrooms
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons all-purpose flour
2-1/2 cups vegetable stock
1 package (6 ounces) fresh baby spinach, chopped
1-1/2 cups half-and-half cream
1/2 cup sour cream
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.

Nutrition Facts : Calories 219 calories, Fat 18g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 952mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

MUSHROOM SPINACH SOUP



Mushroom Spinach Soup image

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

3 tablespoons butter
3 leeks, chopped
2 onions, chopped
2 cloves garlic, minced
2 pounds chopped mushrooms
2 teaspoons dried savory
¼ teaspoon dried oregano
⅓ cup sherry
9 cups chicken stock
2 tablespoons tomato paste
1 bay leaf
salt to taste
ground black pepper to taste
10 leaves fresh spinach

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



Sauteed Spinach and Mushrooms image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
2 cups sliced cremini mushrooms
Kosher salt and freshly ground black pepper
10 ounces baby spinach
1 to 2 tablespoons balsamic vinegar

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.

MUSHROOM-SPINACH CREAM SOUP



Mushroom-Spinach Cream Soup image

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

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

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



Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin image

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

6 tablespoons unsalted butter or extra-virgin olive oil
1 1/4 pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
1/2 pound shallots, finely diced
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
Pinch ground allspice
2 1/2 teaspoons kosher salt, more to taste
1 teaspoon black pepper
5 ounces baby spinach
Fresh lime juice, to taste
Plain yogurt, for serving (optional)

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

CHINESE-STYLE SPINACH AND MUSHROOM SOUP



Chinese-Style Spinach and Mushroom Soup image

Categories     Soup/Stew     Garlic     Ginger     Leafy Green     Mushroom     Soy     Vegetarian     Quick & Easy     Spinach     Fall     Vegan     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

2 14 1/2-ounce cans vegetable broth
1 1/2 cups water
2 tablespoons soy sauce
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon oriental sesame oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
2 cups thinly sliced mushrooms (about 5 ounces)
1/2 pound firm tofu, cut into 1/2-inch pieces
1/2 10-ounce bag ready-to-use spinach leaves
3 green onions, chopped

Steps:

  • Combine first 7 ingredients in large saucepan. Bring to boil over medium-high heat. Add mushrooms and simmer until mushrooms are tender, about 5 minutes. Add tofu, spinach and green onions and simmer until spinach wilts and tofu is heated through, about 2 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

CREAMY MUSHROOM-SPINACH SOUP



Creamy Mushroom-spinach Soup image

I got this recipe from an insert in my gas bill! My 2 year old daughter LOVES it and always asks for more - the first time, she ate 5 bowls!

Provided by Meg Fisher

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 lb fresh mushrooms, chopped
1/2 cup butter
1/2 cup unsifted all-purpose flour
1/2 teaspoon salt
3/4 teaspoon pepper
4 cups chicken broth
1 cup whipping cream
1 (10 ounce) package frozen spinach, cooked and drained

Steps:

  • Saute mushrooms in butter until tender in large saucepan over medium flame.
  • Add flour, salt and pepper; cook 1 minute.
  • Gradually add broth and cream; cook, stirring occasionally, until thickened.
  • Add spinach and heat through.

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