Dinner

Too Creamy Mushroom and Spinach Soup is for Dinner.

Too Creamy Mushroom and Spinach Soup takes 15 minutes to prepare.

Too Creamy Mushroom and Spinach Soup takes 30 minutes to cook.

Too Creamy Mushroom and Spinach Soup makes 5 servings.

The ingredients for Too Creamy Mushroom and Spinach Soup are:

x1 Lrg Onion (thinly sliced)
x400g Mushrooms (sliced)
x4 Garlic cloves (crushed)
x 125ml white wine (Chardonnay)
x 500ml Chicken Stock Salt Reduced
x1 cup Cream
x1 Bay leaf
x4 Thyme sprigs (smallish)

Here is how you make Too Creamy Mushroom and Spinach Soup:

Finely slice onion and mushrooms and crush garlic. Place these ingredients in heated frying pan with the olive oil. stir for 2 mins, spread evenly over the pan base and cover for 5 mins allowing them to sweat but not stick or burn.Add white wine, simmer fast until almost reduced. Add stock and then add in spinach. When spinach has wilted add in the bay leaf and thyme. Bring to simmer and add in the cream. Simmer low for 5-10 mins. Add salt and pepper to taste.Take off heat. Remove bay leaf. Use a bar mix or food processor to pulverise to smooth texture.Serving Size: Makes 5x 1cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user POE-ETREE.

The nutritional information for Too Creamy Mushroom and Spinach Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 245.4

• Total Fat: 19.4 g
• Cholesterol: 0.0 mg
• Sodium: 291.5 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 2.2 g
• Protein: 6.2 g

The dietary needs meet for Too Creamy Mushroom and Spinach Soup is Vegetarian