Mushroom-Spinach Cream Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Fresh mushrooms are a surprise for the palate in this creamy spinach soup. You can make it in advance and reheat it just before serving.—Patricia Kile, Elizabethtown, Pennsylvania. Ingredients:
1 pound sliced fresh mushrooms |
2 small onions, chopped |
6 tablespoons butter, cubed |
1/2 cup king arthur unbleached all-purpose flour |
2 teaspoons italian seasoning |
1/2 teaspoon onion powder |
1/2 teaspoon pepper |
1/8 teaspoon paprika |
4 cups milk |
1 carton (32 ounces) chicken broth |
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
Directions:
1. In a large saucepan, saute mushrooms and onions in butter until tender. Stir in flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Stir in spinach. Reduce heat; cover and simmer for 5 minutes or until heated through. Yield: 10 servings (2-1/2 quarts).
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