Spinach Mushroom and Artichoke Soup- Fast and Figure Friendly

This is something I whipped up last night in my attempt to eat healthier! This makes a soup that very thick with vegetables and leaves you feeling full and satisfied. If you want a soup that is thinner just add more broth. This would be a great soup for a brunch or dinner party as it can be completed and left to simmer until you are ready to serve.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 2  cups button mushrooms
• 10  ounces frozen chopped spinach
• 3  artichoke hearts (I use frozen but canned would probably be good too)
• 1  onion, diced
• 2  garlic cloves, minced
• 64  ounces chicken broth
• 2  tablespoons fresh parsley, chopped
• 2  cups  cooked wild rice
•  salt and pepper
• 2  tablespoons parmesan cheese, grated

Directions

1. Halve or quarter mushrooms as desired and saute in a dutch oven sprayed with nonstick spray. When mushrooms are about half done add onion. Stir often.
2. When mushrooms and onion are getting soft add garlic and saute for 1 minute. Chop artichoke hearts and spinach (if not already chopped) and add to pot. Stir to combine and cook just until heated through.
3. Add chicken broth, wild rice and parsley and bring to a boil. Reduce heat to a simmer and cook until everything is hot. Can keep on a low simmer for quite a while before serving. Would be good in a crock pot too! Top each bowl with a sprinkle of parmesan cheese.