mushroom florentine soup
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I have been doing a low carb diet and found this recipe on Linda's Low Carb Menus & Recipes and thought I would give it a try. It is wonderful. And tastes so rich. Very good soup and good for you.
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For mushroom florentine soup
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1 Tbspbutter
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6 ozfresh mushrooms sliced
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1 Tbsponion minced
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1 clovegarlic minced
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1/2 tspsalt
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1/4 tsppepper
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2 1/2 cbeef broth
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2 Tbspdry white wine, optional
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2 ozfresh baby spinach roughly chopped, about 4 cups loosely packed
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1/2 cheavy cream. room temperature
How To Make mushroom florentine soup
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1Saute the mushrooms, onion, garlic and seasonings in butter and wine; cook on high heat until reduced by half, about 4 minutes.
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2Remove 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.
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3Return 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.
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4makes 2-3 servings. Don't freeze. per 1/2 recipe: 317 calories; 28g Fat; 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs.
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Categories & Tags for Mushroom Florentine Soup:
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