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Ingredients
| onions: 1 |
| olive oil: 1 tsp |
| chicken broth: 3 cups |
| black pepper: 1/4 tsp |
| white potatoes: 12 oz |
| white mushrooms (sliced): 3 cups |
| unsalted butter: 2 tsp |
| spinach: 3 cups |
| arugula: 3 cups |
| Italian parsley: 2 cups |
Spring greens soup
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
6 serving(s)
Tags
1. In 3-quart saucepan cook onion in hot oil over medium heat for 5 minutes. Add broth, pepper, and salt. Bring to boiling. Add potatoes and return to boiling; reduce heat. Simmer, covered, 10 minutes.
2. Meanwhile, in large skillet cook mushrooms in butter over medium heat 6 to 8 minutes until tender and liquid has evaporated; set aside.
3. Remove saucepan from heat. Use immersion blender to 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. Season to taste with salt. Serve immediately topped with sautéed mushrooms and additional fresh arugula. Makes 6 side-dish servings.