mushroom florentine soup
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.
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prep time
20 Min
cook time
20 Min
method
Stove Top
yield
Ingredients
- 1 tablespoon butter
- 6 ounces fresh mushrooms sliced
- 1 tablespoon onion minced
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups beef broth
- 2 tablespoons dry white wine, optional
- 2 ounces fresh baby spinach roughly chopped, about 4 cups loosely packed
- 1/2 cup heavy cream. room temperature
How To Make mushroom florentine soup
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Step 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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Step 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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Step 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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Step 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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Discover More
Category:
Cream Soups
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Low Carb
Keyword:
#low-carb
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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