Mushroom Soup With Spinach And Carrots Food

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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



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

EASY 30-MINUTE MUSHROOM VEGETABLE SOUP



Easy 30-Minute Mushroom Vegetable Soup image

Healthy, light yet satisfying, and full of rich savory flavor!! An Asian-inspired twist on vegetable soup that you'll LOVE!!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 30m

Number Of Ingredients 16

2 to 3 tablespoons olive oil
1 medium sweet Vidalia or yellow onion, peeled and diced small
3 garlic cloves, pressed or finely minced
8 cups (64 ounces) reduced sodium vegetable broth
about 12 ounces trimmed and thinly sliced fresh mushrooms (I used 4 ounces shitake and 8 ounces baby portobello)
2 cups broccoli florets
1 medium/large zucchini, diced into bite-sized pieces
1/4 cup reduced sodium soy sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
2 or 3 bay leaves
1 tablespoon rice wine vinegar, optional (brightens up the flavor)
1 tablespoon apple cider vinegar, optional (brightens up the flavor)
1 teaspoon granulated sugar, optional and to taste (balances the acidity from the vinegars)

Steps:

  • To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.
  • Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
  • Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring to a boil, and allow it to boil for about 10 to 15 minutes or until mushrooms and vegetables have softened.
  • Taste soup and add optional vinegars (I added a hefty dose of both), optional sugar, and any additional herbs, salt and pepper, to taste.
  • Remove bay leaves and serve immediately.

Nutrition Facts : Calories 103 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1236 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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 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

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

MUSHROOM SOUP WITH SPINACH AND CARROTS



Mushroom Soup With Spinach and Carrots image

mushroom soup is so monotone, i decided to add some color. its the very first time i made my own mushroom soup and i love it. let me know if you feel the same

Provided by AuntieAnna

Categories     Spinach

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

500 g chopped mushrooms (any you like but i used the regular white ones)
1 medium carrot, cut in small cubes
3 medium red potatoes, cut in small cubes
3 springs spinach
2 tablespoons butter
1 medium onion
3 garlic cloves
2 tablespoons flour
2 cups vegetable stock
2 cups water
1 1/2 cups milk
salt and plenty pepper

Steps:

  • melt butter in pot,.
  • saute garlic and onion until almost golden brown.
  • add chopped mushrooms.
  • saute for a few minutes
  • add the flour and mix well.
  • add the veg stock.
  • add water.
  • add cubed potato.
  • add shredded spinach.
  • add cubed carrot.
  • add milk.
  • season with salt and pepper.
  • bring to boil.
  • reduce heat and simmer for 15-20 minutes or until flavors blend.
  • let stand for 5 mins,.
  • serve with croutons or fav crackers.
  • enjoy.

Nutrition Facts : Calories 279.1, Fat 9.7, SaturatedFat 5.8, Cholesterol 28.1, Sodium 113.9, Carbohydrate 40.5, Fiber 4.6, Sugar 5, Protein 9.7

MISO SOUP WITH TOFU, SPINACH, AND CARROTS



Miso Soup with Tofu, Spinach, and Carrots image

In ancient China, the soybean was considered to be one of five sacred grains, along with barley, millet, rice, and wheat. Here, in the form of tofu, the soybean shines with a little help from miso, spinach, carrots, and scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

3 cups homemade or low-sodium canned vegetable or chicken stock, skimmed of fat
2 cups water
2 carrots, cut into matchsticks (about 1 cup)
1/3 pound spinach, stems removed, cut into 1-inch strips
6 ounces extra-firm tofu, cut into 3/4-inch cubes
2 tablespoons white miso
1 scallion, sliced crosswise into 1-inch strips

Steps:

  • In a medium saucepan, bring stock and the water to a boil over high heat. Reduce heat to medium-low, and add carrots. Cook until carrots are crisp-tender, about 2 minutes.
  • Add spinach and tofu, and stir to combine. Continue cooking just until spinach is wilted and tofu is heated through, about 1 minute more.
  • Meanwhile, place miso in a small bowl, and stir in 1/4 cup cooking liquid until miso is dissolved. Add mixture to saucepan, stirring to combine. Do not let soup boil once miso has been added.
  • Remove from heat. Ladle soup into four serving bowls. Sprinkle each with scallions. Serve immediately.

Nutrition Facts : Calories 93 g, Fat 3 g, Fiber 2 g, Protein 6 g, Sodium 660 g

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

CHICKEN, SPINACH & SHIITAKE MUSHROOM SOUP



Chicken, Spinach & Shiitake Mushroom Soup image

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

2 carrots, diced
3 celery ribs, diced
1 onion, diced
2 tablespoons olive oil
2 garlic cloves, chopped
6 ounces shiitake mushrooms, sliced
2/3 cup baby spinach leaves
nutmeg
salt and pepper
1 whole chicken
1 onion, chopped
2 carrots, chopped
3 celery ribs, chopped
2 bay leaves

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

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