mushroom florentine soup

duncan2929 avatar
By virginia duncan
from decatur, AR

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

  • 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

How To Make mushroom florentine soup

  • 1
    Saute the mushrooms, onion, garlic and seasonings in butter and wine; cook on high heat until reduced by half, about 4 minutes.
  • 2
    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.
  • 3
    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.
  • 4
    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.