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    You are in: Home / Recipes / Creamy Mushroom-spinach Soup Recipe
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    Creamy Mushroom-spinach Soup

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Meg Fisher's Note:

    I got this recipe from an insert in my gas bill! My 2 year old daughter LOVES it and always asks for more - the first time, she ate 5 bowls!

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    Units: US | Metric


    1. 1
      Saute mushrooms in butter until tender in large saucepan over medium flame.
    2. 2
      Add flour, salt and pepper; cook 1 minute.
    3. 3
      Gradually add broth and cream; cook, stirring occasionally, until thickened.
    4. 4
      Add spinach and heat through.

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    Ratings & Reviews:

    • on December 15, 2009

      This is a lovely soup. I used champignons and I skipped butter, cream and flour since I am trying to eat light in the evening and the soup was for supper. I added 2 potatos, 2 onions and more spinach. The soup came out very light but very tasty, I love it!

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    • on January 16, 2008


      Forgot to check the pantry/freezer before I made this; just knew I had to use up my mushrooms! Ended up using 2 cans of chicken broth, 1 can of low-fat mushroom soup, and 1/2 cup of milk. Also didn't have spinach, so I substituted canned asparagus spears. Also added 2 cloves of garlic. Delicious! Thanks for the recipe, Meg Fisher!

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    • on January 16, 2008


      This was ok, but also added some garlic and onion to make it a bit more tasty. But good idea, and my 2 yr old also liked it so definately a keeper.

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    Read All Reviews (6)


    Nutritional Facts for Creamy Mushroom-spinach Soup

    Serving Size: 1 (322 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 360.5
    Calories from Fat 283
    Total Fat 31.4 g
    Saturated Fat 19.1 g
    Cholesterol 95.0 mg
    Sodium 882.3 mg
    Total Carbohydrate 13.3 g
    Dietary Fiber 2.2 g
    Sugars 1.6 g
    Protein 8.4 g

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