Spinach-Mushroom Soup
A very rich and flavorful mushroom soup that highlights the mushrooms. Use any kind of mushrooms you can find from the exotic Enoki and Portabella (as pictured) to the readily available common white mushroom.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
sliced |
|
| 1 ½ | pounds |
mushrooms
sliced |
|
| ¼ | cup |
white wine
|
*
|
| 1 | quart |
water
or vegetable broth |
*
|
| 3 ½ | ounces |
enoki mushrooms
|
*
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 4 | cups |
spinach
washed, thin |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
sliced |
|
| 680.4 | g |
mushrooms
sliced |
|
| 59 | ml |
white wine
|
*
|
| 0.9 | l |
water
or vegetable broth |
*
|
| 101.2 | ml/g |
enoki mushrooms
|
*
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 946 | ml |
spinach
washed, thin |
|
Directions
If using wild dried mushrooms (rehydrate) and use the liquid after filtering though a coffee filter to remove any grit as part of liquid for extra flavor.
Place the onion and mushrooms in a large sacuepan with the wine.
Cook slowly over low heat for about 10 minutes.
Add the water or vegetables broth, the enoki mushrooms, and the soy sauce.
Cook for an additional 10 minutes.
Stir in the spinach and season with the pepper. Turn off the heat.
Serve as soon as the spinach is wilted.
