Mushroom Florentine Soup Recipe

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Mushroom Florentine Soup

virginia duncan


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.

☆☆☆☆☆ 0 votes
20 Min
20 Min
Stove Top


1 Tbsp
6 oz
fresh mushrooms sliced
1 Tbsp
onion minced
1 clove
garlic minced
1/2 tsp
1/4 tsp
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


1Saute the mushrooms, onion, garlic and seasonings in butter and wine; cook on high heat until reduced by half, about 4 minutes.
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.
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.
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.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Carb
Other Tags: Quick & Easy, Healthy
Hashtag: #low-carb