Directions:
- In a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat.
- Add the potatoes, water, dill and marjoram, cover and bring them to boil.
- Reduce the heat and simmer until the potatoes are soft, about 10 minutes Add the milk and cream cheese and puree using an immersion blender or in batches in a blender.
- To the blended soup add the shitake mushrooms and spinach and cook until spinach is wilted and mushrooms are reconstituted.
- Or, add spinach and pre-reconstituted mushrooms directly to your soup bowls, top with cheddar cheese (or monterey jack) and then ladle in your soup.
- Serve hot. Delicious with garlic bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.25 Kcal (797 kJ) | ||
| Calories from fat | 92.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.27g | 16% | |
|---|---|---|---|
| Cholesterol | 31.78mg | 11% | |
| Sodium | 527.05mg | 22% | |
| Potassium | 445.43mg | 9% | |
| Total Carbs | 20.58g | 7% | |
| Sugars | 7.38g | 30% | |
| Dietary Fiber | 3.34g | 13% | |
| Protein | 4.43g | 9% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 0.8mg | 4% | |
| Calcium | 124.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 60.22 Kcal (252 kJ) | ||
| Calories from fat | 29.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.25g | 16% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 11% | |
| Sodium | 166.82mg | 22% | |
| Potassium | 140.99mg | 9% | |
| Total Carbs | 6.51g | 7% | |
| Sugars | 2.33g | 30% | |
| Dietary Fiber | 1.06g | 13% | |
| Protein | 1.4g | 9% | |
| Vitamin C | 1.6mg | 8% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 0.2mg | 4% | |
| Calcium | 39.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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