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mushroom and spinach soup prep time: 15 min
cook time: 30 min

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Serves 4

2 Tbs. butter
1 Tbs. vegetable oil or peanut oil
1 Onion, finely chopped
5 oz. Shitake mushrooms
6 oz. Chestnut or cup mushrooms
2 Cloves of garlic, crushed
2 inch piece of fresh ginger, peeled and grated
3 ½ Cups vegetable stock
7 ½ oz. baby spinach
Freshly grated nutmeg
Salt & pepper to taste
Croutons if requested

Melt butter and oil in a large saucepan.
Add onion and sauté for 5 minutes.
Add mushrooms and garlic and sauté for 3 minutes.
Stir in ginger and the vegetable stock.
Bring to a boil.
Reduce heat, cover, and simmer gently for 10 minutes.
Add the spinach and nutmeg (to taste) and simmer gently for 2 minutes.
Season to taste with salt and pepper.
Serve with croutons if requested.

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