Appetizers / Soups / Salads

Cream of Mushroom soup with roasted red peppers and spinach takes 15 minutes to prepare.

Cream of Mushroom soup with roasted red peppers and spinach takes 20 minutes to cook.

Cream of Mushroom soup with roasted red peppers and spinach makes 3 servings.

The ingredients for Cream of Mushroom soup with roasted red peppers and spinach are:

8 oz fresh mushrooms-I used baby bellas
2 T extra virgin olive oil
1 T Low sodium soy sauce
1/2 c chopped onion-I used a red onion
2 cloves of garlic, minced
1/2 cup water
2 tsp cornstarch or plain flour
2 cups 1% milk
1-red bell pepper, roasted and diced
2 cups fresh spinach
fresh ground pepper to taste

Here is how you make Cream of Mushroom soup with roasted red peppers and spinach:

Roast the red pepper. Wash and slice the mushrooms. Heat the olive oil in a sauce pan and add the mushrooms, soy sauce , onions and garlic. Saute till the mushrooms are browned and tender. Add the water and cook about 5 minutes over mod-high heat. There will be some reduction in the broth.Take a couple of tablespoons of the pan broth and mix with the cornstarch and then add this back to the mixture in the pan. Cook over mod-high heat for about a minute. Gradually add the milk. Bring this mixture to a boil and then simmer till it begins to thicken and reduce. At this point, add the roasted red pepper and simmer about 5 min. Add the spinach and cook till wilted. If the soup becomes too thick, it can be thinned with water or additional milk. (adding milk will change the nutrition information) Makes-about 3 -1 cup servingsNumber of Servings: 3Recipe submitted by SparkPeople user WANNAB132.

The nutritional information for Cream of Mushroom soup with roasted red peppers and spinach is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 203.2

• Total Fat: 11.1 g
• Cholesterol: 8.1 mg
• Sodium: 284.3 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 2.7 g
• Protein: 9.6 g