SPINACH MUSHROOM AND ARTICHOKE SOUP- FAST AND FIGURE FRIENDLY

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Spinach Mushroom and Artichoke Soup- Fast and Figure Friendly image

This is something I whipped up last night in my attempt to eat healthier! This makes a soup that very thick with vegetables and leaves you feeling full and satisfied. If you want a soup that is thinner just add more broth. This would be a great soup for a brunch or dinner party as it can be completed and left to simmer until you are ready to serve.

Provided by Mamas Kitchen Hope

Categories     Spinach

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups button mushrooms
10 ounces frozen chopped spinach
3 artichoke hearts (I use frozen but canned would probably be good too)
1 onion, diced
2 garlic cloves, minced
64 ounces chicken broth
2 tablespoons fresh parsley, chopped
2 cups cooked wild rice
salt and pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Halve or quarter mushrooms as desired and saute in a dutch oven sprayed with nonstick spray. When mushrooms are about half done add onion. Stir often.
  • When mushrooms and onion are getting soft add garlic and saute for 1 minute. Chop artichoke hearts and spinach (if not already chopped) and add to pot. Stir to combine and cook just until heated through.
  • Add chicken broth, wild rice and parsley and bring to a boil. Reduce heat to a simmer and cook until everything is hot. Can keep on a low simmer for quite a while before serving. Would be good in a crock pot too! Top each bowl with a sprinkle of parmesan cheese.

Nutrition Facts : Calories 173.1, Fat 3, SaturatedFat 1, Cholesterol 1.5, Sodium 1281, Carbohydrate 24.7, Fiber 6.2, Sugar 3.5, Protein 14.2

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