Best Spinach And Mushroom Soup Recipes

MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN

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.

CHINESE-STYLE SPINACH AND MUSHROOM SOUP

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.

SPINACH AND MUSHROOM SOUP WITH SPAETZLE

Steps:

• Whisk flour, salt, oregano, marjoram, parsley, chives, dill, and pepper together in a large bowl.
• Whisk milk, eggs, and mustard together in a small bowl. Gradually mix in flour mixture until just combined.
• Bring a large pot of salted water to a boil over medium heat. Place a spaetzle maker over the boiling water and pour spaetzle dough into the slider basket. Run the basket back and forth until bits of dough fall into the boiling water. Boil spaetzle until firm, 2 to 3 minutes. Drain.
• Melt butter in a Dutch oven over medium heat. Add olive oil, then onion. Sweat the onion for 3 to 4 minutes. Add mushrooms and saute until slightly browned, about 5 minutes. Add spaetzle and stir to combine. Cook until spaetzle is heated through and crispy in spots, 3 to 5 minutes.
• Add chicken broth and bring to a simmer. Stir in spinach and cook until wilted, 1 to 2 minutes. Serve immediately.

SPINACH AND MUSHROOM BLACK BEAN SOUP

Steps:

• Drain and rinse the black beans and wash the veggies.
• Put two cans of the black beans in a blender with the broth, salsa, cumin, and pepper.
• Blend for two minutes.
• Add spinach and mushrooms, and blend for another four minutes, or until smooth.
• Pour into soup pan with remaining can of black beans, and cook for 20-25 minute.
• Serve as is, or with sour cream and corn chips.

WILD MUSHROOM SOUP WITH SPINACH AND GINGER BROTH

Steps:

• Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add shiitake mushrooms and sauté until golden, about 5 minutes. Transfer mushrooms to medium bowl. Heat remaining 1 tablespoon oil in same pot. Add thinly sliced green onions, ginger, and garlic; sauté 1 minute. Add water, broth, and porcini. Bring to boil. Reduce heat to medium and simmer 20 minutes. Strain soup into large pot, pressing on solids in strainer to release as much liquid as possible. Discard solids in strainer. Stir shiitake mushrooms into broth. Bring to boil. Reduce heat to medium and simmer 5 minutes. Add sugar and salt. (Can be made 1 day ahead. Cool slightly, cover and refrigerate. Bring to simmer before continuing.) Add green onion tops and spinach to soup and simmer until spinach wilts, about 1 minute. Ladle into bowls.
• *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

SPINACH MUSHROOM AND ARTICHOKE SOUP- FAST AND FIGURE FRIENDLY

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.

MUSHROOM SOUP WITH SPINACH AND CARROTS

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.

WILD MUSHROOM SOUP WIHT SPINACH AND GINGER BROTH

Steps:

• Heat 3 tbsps oil in heavy large pot over medium-high heat. Add shiitake mushrooms and saute until golden, about 5 mins. Transfer mushrooms to medium bowl. Heat remaining 1 tbsp oil in same pot. Add thinly sliced green onions, ginger and garlic; saute 1 min. Add water, broth and porcini. Bring to boil. Reduce heat to medium and simmer 20 minutes. Strain soup into large pot, pressing on solids in strainer to release as much liquid as possible. Discard solids in strainer. Stir shiitake mushrooms into broth. Bring to boil. Reduce heat to medium and simmer 5 mins. Add sugar and salt. (Can be made 1 day ahead. Cool slightly, cover and refrigerate. Bring to simmer before continuing.) Add green onion tops and spinach to soup and simmer until spinach wilts, about 1 minute. Ladle into bowls. (Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.)

SPINACH AND MUSHROOM SOUP

Steps:

• ROUX: Sift flour with garlic powder. Melt butter in dutch oven and add flour mixture. Cook on low heat until roux becomes stiff and caramel in color. STOCK: Bring water and chicken bouillons to a boil. Strain into roux whisking constantly until right consistency. Sautee mushrooms, leeks and celery in a separate pan. Add vegetables to soup along with spinach.