Name: Potato, Mushroom, Spinach Soup
Ingredients: 2 cups spinach; 2 teaspoons salt; 1 tablespoon butter; 6 cups chicken or vegetable stock; 1 small onion, diced; 3 small potatoes, diced; 1/4 cup flour; 2 sprigs rosemary; ground black pepper to taste; 1 cup half and half or milk; 2 cups mushrooms, diced; 2 tablespoons olive oil

Spinach Soup

How do you keep the spinach green in the soup?

How do I make the soup more creamy without adding cream?

Do I need to blanch the spinach before adding to the soup?

How can I enrich the flavor of my spinach soup?

What type of blender should I use for the soup?

Milk

Wheat

Gluten Free

Lactose Free

Fresh Vegetables

gram

spinach

Seasonings

salt

Butter & Margarine

butter

Stocks & Broths

milliliter

chicken stock

onion

potato

Flour & Meal

all purpose flour

fresh rosemary

black pepper

Creams & Creamers

half & half

Mushrooms

mushroom

Oils

olive oil

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Folic Acid (B9)

Alpha-carotene

Beta-cryptoxanthin

Lycopene

Cholesterol

Vitamin K

Trans fatty acids

Lactose

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Potato, Mushroom, Spinach Soup

Produce

Baking Goods

Dairy

Meal

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