Mushroom Florentine Soup

Mushroom Florentine Soup Recipe

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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

How to Make Mushroom Florentine Soup


  • 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.

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About Mushroom Florentine Soup

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