Best Mushroom Florentine Soup Recipes

MUSHROOM FLORENTINE SOUP

Steps:

• 1. Saute the mushrooms, onion, garlic and seasonings in butter and wine; cook on high heat until reduced by half, about 4 minutes.
• 2. Remove from the heat and put half of the soup in a small, deep bowl. Puree the soup in the bowl with a stick blender. The mushrooms may get caught a bit in the blender blades, but keep going and they'll eventually all end up in the soup.
• 3. Return the puree to the pot and heat until the soup is hot. Stir in the spinach and cream; heat through just a minute or so and serve at once.
• 4. makes 2-3 servings. Don't freeze. per 1/2 recipe: 317 calories; 28g Fat; 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs.

MUSHROOM FLORENTINE SOUP

Steps:

• 1) Heat the butter in a large pan over medium-high heat. Add mushrooms, red onion, garlic, salt, and pepper and cook, stirring, until lightly browned, about 5 minutes. 2) Add the broth and wine, raise the heat to high, and continue cooking until reduced by half, about 4 more minutes. 3) Remove from the heat, pour 1/2 the soup into a tall plastic container cup, and puree using an immersion blender. 4) Return the puree to the pan and heat over high heat, while stirring in the spinach and cream in batches. 5) Divide the soup among 2 bowls and serve each garnished with 6 enoki stems.

MUSHROOM FLORENTINE SOUP

Steps:

• Heat the butter in a large pan over medium-high heat. Add mushrooms, red onion, garlic, salt, and pepper and cook, stirring, until lightly browned, about 5 minutes. Add the broth and wine, raise the heat to high, and continue cooking until reduced by half, about 4 more minutes.
• Remove from the heat, pour 1/2 the soup into a tall plastic container cup, and puree using an immersion blender. Return the puree to the pan and heat over high heat, while stirring in the spinach and cream in batches.
• Divide the soup among 2 bowls and serve each garnished with 6 enoki stems.