Recipe courtesy of George Stella
Mushroom Florentine Soup
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 319 calorie
- Total Fat
- 30 grams
- Saturated Fat
- 18 grams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 1.5 grams
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
1 tablespoon unsalted butter
6 ounces button mushrooms, rinsed and sliced
1 tablespoon minced red onion
1 clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups no-sugar, low-sodium beef broth
2 tablespoons white wine
1 cup trimmed and washed spinach leaves
1/2 cup heavy cream, at room temperature
12 enoki mushroom stems, bottoms removed, optional
Directions
- Heat the butter in a large pan over medium-high heat. Add mushrooms, red onion, garlic, salt, and pepper and cook, stirring, until lightly browned, about 5 minutes. Add the broth and wine, raise the heat to high, and continue cooking until reduced by half, about 4 more minutes.
- Remove from the heat, pour 1/2 the soup into a tall plastic container cup, and puree using an immersion blender. Return the puree to the pan and heat over high heat, while stirring in the spinach and cream in batches.
- Divide the soup among 2 bowls and serve each garnished with 6 enoki stems.