MUSHROOM FLORENTINE SOUP

Mushroom Florentine Soup image

Provided by virginia duncan

Time 40m

Number Of Ingredients 10

1 Tbsp butter
6 oz fresh mushrooms sliced
1 Tbsp onion minced
1 clove garlic minced
1/2 tsp salt
1/4 tsp pepper
2 1/2 c beef broth
2 Tbsp dry white wine, optional
2 oz fresh baby spinach roughly chopped, about 4 cups loosely packed
1/2 c heavy cream. room temperature

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.