Mushroom Florentine Soup
It is wonderful. And tastes so rich. Very good soup and good for you.
6 ozfresh mushrooms sliced
1 Tbsponion minced
1 clovegarlic minced
2 1/2 cbeef broth
2 Tbspdry white wine, optional
2 ozfresh baby spinach roughly chopped, about 4 cups loosely packed
1/2 cheavy cream. room temperature
How to Make Mushroom Florentine Soup
- Saute the mushrooms, onion, garlic and seasonings in butter and wine; cook on high heat until reduced by half, about 4 minutes.
- 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.
- 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.
- 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.