Garden Greens and Mushroom Soup

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5.0 by 3 people

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  • Makes: 6 servings
  • Makes: 6 side-dish servings
  • Prep: 20 mins
  • Cook: 15 mins

Garden Greens and Mushroom Soup

Directions

  1. In a 3-quart saucepan heat oil over medium heat. Add onion; cook 5 minutes. Add broth, pepper, and salt to taste. Bring to boiling. Add potatoes and return to boiling; reduce heat. Simmer, covered, 10 minutes.
  2. Meanwhile, in large skillet melt butter over medium heat. Add mushrooms; cook 6 to 8 minutes or until tender and liquid has evaporated. Set mushrooms aside.
  3. Remove saucepan from heat. Using an immersion blender, blend onion-potato mixture until almost smooth. Add spinach, arugula, and parsley. Return to heat. Bring to boiling; remove from heat. Using immersion blender, puree soup again until nearly smooth and flecks of green remain. Top servings with sauteed mushrooms and, if desired, additional arugula.
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Nutrition Facts (Garden Greens and Mushroom Soup)

  • Per serving:
  • 92 kcal ,
  • 3 g fat
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 412 mg sodium ,
  • 14 g carb. ,
  • 3 g fiber ,
  • 2 g sugar ,
  • 4 g pro.
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