CREAMY SPINACH MUSHROOM SOUP
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
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.
CHINESE DUMPLING SOUP
Provided by Food Network Kitchen
Time 35m
Yield Serves 4 - Makes 11 cups
Number Of Ingredients 14
Steps:
- Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
- Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
CHINESE STYLE SPINACH
Make and share this Chinese Style Spinach recipe from Food.com.
Provided by breezermom
Categories Spinach
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Remove the stems from the spinach; wash leaves thoroughly, and pat dry. Tear the spinach into bite-sized pieces.
- Heat the oil in a large Dutch oven or wok over high heat. Add the garlic; and saute 1 minute. Add the spinach; stir until coated with oil.
- Add the soy sauce and sugar; saute 2 minutes.
- Serve immediately.
CHICKEN, SPINACH & SHIITAKE MUSHROOM SOUP
A beautiful soup, in taste, appearance, and nutrition. This is a complete meal in itself. This recipe includes directions for the stock, if you don't have time a chicken bouillon cube works as well. Just be sure to cook some chicken pieces to add into the soup near the end, it's worth it.
Provided by kelly in TO
Categories Stocks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For the stock; put all the ingredients into a medium pot, cover with water, about 10 cups, and bring to a boil. Skim off the scum that floats to the surface, and simmer the stock until the chicken has cooked, about 1 1/2 hours. Leave the chicken to cool in the stock.
- For the soup, sweat the diced carrot, celery and onion in the oil in a medium pan together with the garlic until the vegetables are soft. Add the sliced shiitake mushrooms and fry until cooked.
- When the stock is ready, strain the liquid over the vegetables and mushrooms. You'll need 8 cups.
- Keep the chicken carcass and pick off the cooked meat in small pieces. Add this to the soup with the spinach, when the spinach has wilted in the soup add the nutmeg, salt and pepper.
- As an variation you may also add a poached egg or some grated parmesan on top of the soup.
Nutrition Facts : Calories 570.4, Fat 40.1, SaturatedFat 10.8, Cholesterol 162.6, Sodium 218.4, Carbohydrate 10.9, Fiber 3.2, Sugar 4.9, Protein 40
MUSHROOM SPINACH SOUP
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
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
CHINESE-STYLE SPINACH AND MUSHROOM SOUP
Categories Soup/Stew Garlic Ginger Leafy Green Mushroom Soy Vegetarian Quick & Easy Spinach Fall Vegan Bon Appétit
Yield Serves 4
Number Of Ingredients 11
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.
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