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Spinach-Mushroom Soup

Spinach-Mushroom Soup recipe image
This comforting Spinach-Mushroom Soup is a quick and easy weeknight dinner that highlights the natural earthiness of mixed mushrooms and the freshness of spinach. The base starts with saut&# 195;©ed onions and mushrooms deglazed with white wine, creating a rich flavor profile without heavy cream. Enoki mushrooms add a delicate texture, while soy sauce provides a subtle umami depth. Finished with fresh spinach and cracked black pepper, this soup is light yet satisfying. ItâÂÂs perfect for a cozy lunch or a healthy side dish, coming together in under 30 minutes. Ideal for vegans and those looking for a low-fat, nutritious meal that feels indulgent.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 138.2
Dietary: Low-fat, Vegan, Vegetarian
Description
This comforting Spinach-Mushroom Soup is a quick and easy weeknight dinner that highlights the natural earthiness of mixed mushrooms and the freshness of spinach. The base starts with saut&# 195;©ed onions and mushrooms deglazed with white wine, creating a rich flavor profile without heavy cream. Enoki mushrooms add a delicate texture, while soy sauce provides a subtle umami depth. Finished with fresh spinach and cracked black pepper, this soup is light yet satisfying. ItâÂÂs perfect for a cozy lunch or a healthy side dish, coming together in under 30 minutes. Ideal for vegans and those looking for a low-fat, nutritious meal that feels indulgent.
Ingredients
  • 1 lg Onion; thinly sliced
  • 1 1/2 pound Mushrooms; thinly sliced
  • 1/4 cup White wine
  • 1 quart Water; or vegetable broth
  • 3 1/2 ounce Enoki mushrooms; *
  • 2 tablespoon Soy sauce
  • 4 cup Spinach leaves; washed, thin
Directions
  1. 1
    Place the thinly sliced onion and sliced mushrooms in a large saucepan over medium-low heat.
  2. 2
    Add the white wine to the pan and cook slowly for about 10 minutes, allowing the onions to soften and the mushrooms to release their moisture.
  3. 3
    Pour in the water or vegetable broth, add the enoki mushrooms, and stir in the soy sauce.
  4. 4
    Increase the heat slightly and simmer the soup for an additional 10 minutes to blend the flavors.
  5. 5
    Stir in the washed spinach leaves and season with freshly ground black pepper to taste.
  6. 6
    Turn off the heat and let the soup sit for a minute until the spinach is just wilted.
  7. 7
    Ladle the hot soup into bowls and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 138.2kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 626.9mg27%
Total Carbohydrate 20.2g7%
Dietary Fiber 8.3g34%
Sugars 7.3g
Protein 15.8g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use vegetable broth instead of water for a richer, more savory flavor base.

Enoki mushrooms are delicate; add them in the last 10 minutes of cooking to prevent them from becoming mushy.

For a non-alcoholic version, substitute the white wine with an equal amount of vegetable broth or a splash of apple cider vinegar for acidity.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove; do not boil vigorously to maintain texture.

Keywords: spinach, mushroom, soup, vegan, vegetarian, enoki, onion, white wine, soy sauce, healthy, easy dinner, low fat, warm, comfort food, quick recipe
Read it online: https://www.chefs-mate.com/recipe/spinach-mushroom-soup/