Low Calorie Spinach Mushroom Wedding Soup Recipes
LOW CALORIE SPINACH & MUSHROOM WEDDING SOUP
This soup is so good that every time I eat it, I still can't believe there are next to no calories. It sounds so simple, but doesn't taste that way. I promise you'll love it!
Provided by s. anne
Categories Clear Soup
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Bring chicken broth to a simmer.
- Add parmesan cheese and mushrooms to broth, stir. Continue to simmer for 3-5 minutes.
- Add frozen spinach. Allow to simmer for 5-10 minutes.
- For Vegetarian use the Vegetarian chicken flavored broth only.
Nutrition Facts : Calories 136.2, Fat 5.3, SaturatedFat 2.1, Cholesterol 6.6, Sodium 1647, Carbohydrate 6.1, Fiber 1.7, Sugar 3.1, Protein 16.2
MUSHROOM SPINACH SOUP
This is an elegant soup and a great first course before a game main course. Serve with grated Parmesan cheese.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Saute butter, leeks, onion, and garlic until clear. Add mushrooms (except the 8 reserved chopped mushrooms), savory, oregano, sherry, stock, tomato paste and bay leaf. Simmer for 30 minutes or so.
- Strain out the vegetables.
- Stir the reserved mushrooms and spinach leaves into the broth, and cook until spinach is wilted. Add salt and pepper to taste. Serve garnished with Parmesan cheese if desired.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.5 g, Cholesterol 9.2 mg, Fat 3.9 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 2.3 g, Sodium 116.9 mg, Sugar 4 g
LOW-CARB CHICKEN AND MUSHROOM SOUP
Delicious restaurant quality soup for those on the ketogenic/low carb diet.
Provided by KS Cowgirl
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 58m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.
- Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.
Nutrition Facts : Calories 530.8 calories, Carbohydrate 8.2 g, Cholesterol 179.2 mg, Fat 50.2 g, Fiber 1.4 g, Protein 15.3 g, SaturatedFat 29.5 g, Sodium 539.8 mg, Sugar 2.7 g
CREAMY SPINACH MUSHROOM SOUP
This spinach mushroom soup is the perfect accompaniment to any buffet. It can even be made ahead, then warmed and quickly finished on the day of your party. -Susan Jordan, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.
Nutrition Facts : Calories 219 calories, Fat 18g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 952mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
JERI'S MUSHROOM SPINACH SOUP
We lost a member of our community who was so special to so many people. Her name was Jeri Allen. She was very community spirited and involved in our local government but spoke to anyone she met just like she was a neighbor next door. She had submitted this recipe for a delicious light soup to our local Ruritan cookbook and a friend made it for lunch and I just had to have the recipe it is that delicious. You can even make most of this ahead of time if you are serving for a dinner party and finish it up the night of your event. I've put the notes into the directions.
Provided by HokiesMom
Categories Clear Soup
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in heavy large saucepan over medium-low heat and saute minced onion and garlic until onion is tender, about 6 minutes.
- Increase heat to high and add all the mushrooms, thyme and saute until mushrooms release their liquid, about 5 minutes.
- Add stock and bring to a boil.
- Reduce heat and simmer 20 minutes. **(see note at end of directions).
- Add spinach, parsley, salt and pepper and stir until spinach is wilted.
- ** At the point after simmering you can remove from heat and let cool down a bit and store in a sealed container to save to heat the next day. To finish, reheat the mixture to a simmer and then continue with the last step of adding the spinach, etc. Great idea when you have a party.
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From theclevermeal.com
- Slightly rinse the mushrooms with cold water to remove any dirt or debris and pat dry with paper towels (do not soak them). Slice half of the mushrooms and roughly chop the other half.
- In a large saucepan, heat 1 Tbsp of olive oil over medium-high heat. Add the onions and garlic and cook gently for about 3 minutes. Add the mushrooms, thyme, a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes. Spoon out 3 tablespoons of mushrooms and keep them for later (if you like to serve the soup topped with saute' mushrooms).
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- Melt the butter in a large pot over medium-high heat. When the butter begins to foam, add the onions, mushrooms, garlic, and a pinch of salt. Saute for 5 minutes, stirring often.
- Sprinkle in the flour, coating the mushroom mixture. Cook for 1 minute, while stirring constantly. The flour may start to stick to the bottom of the pot, so be careful not to scorch it.
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- Heat the spread in a large nonstick pan over a medium heat, add the onion and cook for 5 minutes until softened and lightly coloured. Add a splash of water if it looks like it may burn. Add the mushrooms, garlic and thyme, then season and cook for a further 10 minutes until all the moisture has cooked off and everything is lightly browned.
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