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Creamy Spinach and Mushroom Soup
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Brief Description
Power Soup: Give your infection-fighting white blood cells a boost with selenium from mushrooms and vitamin A from spinach. Potatoes pack blood-pressure-lowering potassium and B vitamins that help your heart and brain.
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Main Ingredient
spinach
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Category: Soups
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 70 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
NUTRITION (per serving) 170 cal, 8 g pro, 23 g carb, 5 g fiber, 4.5 g fat, 1.5 g sat fat, 222 mg sodium
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Posted By: ecarr
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Posted On: Apr 01, 2013
Number of Servings:
Ingredients:
- 1 teaspoons - olive oil
- 3 slices - bacon
- 8 ounces - Mushrooms trimmed & sliced
- 2 - leeks, white & pale green parts cleaned & sliced
- 1/2 cups - dry white wine
- 1 - russet potato peeled & cubed
- 2 cups - frozen peas
- 8 ounces - baby spinach
- 2 tablespoons - fresh lemon juice
- 1/4 cups - 2% plain Greek-style yogurt
- - lemon zest, for garnish
Directions:
1. HEAT oil in large pot over medium heat. Add bacon and cook until crisp, about 6 minutes. Drain on paper towels. Crumble and set aside.
2. REMOVE all but 1 Tbsp bacon fat from pot. Return to heat and add mushrooms. Cook, stirring occasionally, until golden, about 5 minutes. Add leeks and cook, stirring, until tender, about 4 minutes. Stir in wine and simmer until reduced by half, about 4 minutes.
3. ADD potato and 5 cups water. Bring to a boil. Simmer until potato is very tender, about 15 minutes. Add peas and spinach and simmer, stirring occasionally, 3 minutes.
4. PUREE soup in blender, working in batches, until smooth. Return to pot and bring to a simmer. Add more water if too thick. Remove from heat and stir in lemon juice. Season to taste with salt and pepper. (Makes 7 1/2 cups.) Ladle into bowls. Dollop evenly with yogurt and sprinkle with reserved bacon. Garnish with lemon zest and additional pepper.
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