Recipes and Cooking Garden Greens and Mushroom Soup 5.0 (3) Add your rating & review This homemade mushroom soup recipe gets a healthful boost from garden greens like fresh spinach, arugula, and Italian parsley. For more meaty mushroom flavor, top each bowl of this mushroom soup recipe with a few extra sauteed mushrooms. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 8, 2016 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 6 Yield: 6 side-dish servings Jump to Nutrition Facts Ingredients 1 tablespoon vegetable oil 1 medium onion, halved and sliced 3 cup reduced sodium-chicken broth or vegetable broth ¼ - ½ teaspoon freshly ground black pepper Salt 12 ounce Yukon gold potatoes, quartered 2 tablespoon butter 3 cup sliced fresh mushrooms 3 cup spinach leaves 3 cup arugula leaves 2 cup fresh Italian parsley leaves and tender stems Fresh arugula (optional) Directions 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. 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. 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 sautéed mushrooms and, if desired, additional arugula. Rate it Print Nutrition Facts (per serving) 92 Calories 3g Fat 14g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 92 % Daily Value * Total Fat 3g 4% Sodium 412mg 18% Total Carbohydrate 14g 5% Total Sugars 2g Protein 4g Vitamin C 44mg 220% Calcium 71mg 5% Iron 2mg 11% Potassium 499mg 11% Folate, total 85mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.